Chocolate & Mousse au Chocolat


Who can resist?
The delicacy that is fine chocolate.

In this article, we would like to dedicate our work to the topic of chocolate, and we would also like to revelal a little secret from our Postwirt kitchen:
our favourite recipe for Mousse au Chocolat.
We at the LifeStyle Hotel in Söll hope you enjoy reading and cooking!


Where does chocolate come from?

The origin of chocolate:

Before we prepare the world’s best chocolate mousse with you, let’s talk a little more about chocolate.
The word derives from the term xocólatl, which was the name given to the first drink containing cocoa by the Aztecs in Mexico.
They prepared the xocólatl by combining cocoa, vanilla, cayenne pepper and water, and then whisked the liquid with a wooden whisk until it was frothy. Although Christopher Columbus brought the first cocoa beans to Europe, chocolate only began its triumphant march across our continent after Hernán Cortés brought cocoa from America to the Spanish court in 1528.


How is chocolate produced?

After roasting & peeling, the chocolatier grinds the cocoa beans into a paste and extracts a valuable oil, cocoa butter. The cocoa powder is obtained from the hard-pressed cake. Then, to make the delicious chocolate, he adds a little cocoa butter and sugar and conches the chocolate at a low temperature for hours. Finally, he pours the mass into moulds, cools them down and the chocolate bar is ready.


What can I conjure up using chocolate?

Delicious Mousse au Chocolat

Enchant your loved ones with a sweet treat. Our passionate chef de cuisine has revealed his recipe for a tasty chocolate mousse. He recommends using dark chocolate with a cocoa content of over 70%. This way, the elegant chocolate taste is also reflected in the mousse au chocolat.
The recipe is easy to prepare and always a success.
We at the POSTWIRT . LifeStyle Hotel Söll hope you enjoy preparing it!


It’s this easy:

Ingredients (4 servings) for the Mousse au Chocolat:
  • 200 g dark chocolate
  • 50 g softened butter
  • 3 large eggs
  • 40 g brown sugar
  • 200 ml whipping cream


How to prepare your own Mousse au Chocolat:

To prepare the chocolate mousse, separate the egg yolks and beat the egg whites until stiff peaks form. Likewise, whip the cream with a mixer until stiff.
Then melt the butter and the chopped chocolate in a bain-marie.
Beat the egg yolks with 2 tablespoons of cold water and the brown sugar in a metal bowl over a bain-marie until creamy. Then, add the melted chocolate-butter mixture. Stir until the mixture becomes a little lighter and the ingredients are well combined.
After this mixture has cooled a little, fold in the whipped cream and stiff-beaten egg whites very carefully. Use a pastry card for this (not a mixer), otherwise the cream and whipped egg whites will lose their fluffy consistency.

Finally, chill the Mousse au Chocolat in the refrigerator for at least 2 hours. To serve, form dumplings with 2 spoons and arrange the chocolate mousse on a plate together with thinly sliced orange slices.

We look forward to seeing you soon at POSTWIRT . LifeStyle Hotel Söll

Blog Autoren

Der Postler

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