Chocolate mousse
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Chocolate mousse
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Chocolate mousse is a French dessert whose composition includes high quality dark chocolate and eggs whose whites are whipped.
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Ingredients
- 14 oz. dark chocolate between 60 and 70% cocoa, pastry
- 8 egg at room temperature, large
- 1 pinch salt fine
Equipment
- Stand mixer
- Whisk
- ramekins
Instructions
- Melt the dark chocolate in a bain-marie. Then set it aside until it cools down. Be careful, it must not cool and set.
- Separate the eggs.
- Pour the egg whites into the bowl of a stand mixer and whisk them with a pinch of salt.
- Once the chocolate is lukewarm, add the egg yolks and beat vigorously with a whisk for 2 minutes.
- Incorporate the whipped egg whites into the chocolate mixture in 2 or 3 batches, lifting gently and above all without stirring, so as not to break the egg foam and make them fall.
- Pour the mousse into ramekins or cups, and leave to rest in the refrigerator for a minimum of 2½ hours before serving.
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