Chocolate Mousse
Get your tastebuds ready because this one’s not playing…
Airy, rich, and lovingly chocolatey, this chocolate mousse is made for you.
This recipe can be tricky because of the mixing process: you need to be delicate and attentive, just as you’d be with your favorite mom.
It’s so French, so good, so gourmand…
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Recipe
Few ingredients, decadent, delicious.
What else’s needed for a dessert?
Now let’s gather all the ingredients and let’s get cooking!!
Ingredients
-6 whole eggs (separate the whites and yolks)
-210g of chocolate (semi sweet, dark, milk… Whichever you prefer)
-Salt
yes, I ran out of pictures…
Steps
The chocolate
-Break the bar into pieces. Put them into a glass bowl.
-Add water to a saucepan, and put the bowl with the chocolate on top. The water shouldn’t be touching the bottom of the bowl: Bain Marie consists of using steam from the boiling water to heat your container.
-When boiling, set the heat to low and wait until your chocolate is fully melted and tempered: it should be glossy and smooth. You can now add a pinch of flaky salt, if your heart desires. Be careful not to burn your chocolate, it should never “curdle”.
-Set it aside so it cools down (but it shouldn't harden, so keep an eye on it).
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2. Prepare the eggs
-As the chocolate cools, separate the eggs: Crack the eggs open and set the whites aside. Keep the yolks near.
-When the chocolate is at temperature, start whipping the whites (don’t do it in advance or they’ll deflate and “melt” back into a liquid, which means they’re fucked). Whip until they form soft peaks.
Tip: Add a pinch of salt before whipping so they hold together better.
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3. Mixing process
-Time for THE delicate moment: add the yolks to the chocolate. Do it a little at a time and whisk very fast! If it curdles up, don’t panic: folding the whites in will loosen the preparation.
-Now that it cooled down, add some chocolate to the egg whites. Use a spatula to fold the chocolate in carefully: always do the same motion so you don’t break the whites. You can do it the other way around by adding the whites in the chocolate. It can help make the texture of the chocolate easier to manage. The first portion of whites added to the chocolate is better mixed in a bit more: the point here is to loosen the mixture. Then fold the rest in carefully.
-Time to dress: add your mousse into little ramequins and let them sit in the fridge for at least 3 hours.
Enjoy!!
