My chocolate mousse
Yield 6 portions
Ingredients
- 130 gr (1 cup or 4.60 oz) dark chocolate 70% cacao
- 4 eggs, separating yokes and whites
- 1 sachet vanilla sugar (8gr) - or 2 teaspoon sugar and 1 teaspoon vanilla extract
- 100 ml (1/2 cup or 3.4 oz) cream
- 30 gr (1/4 cup or 2 1/2 tablespoon ) powder sugar ( confection sugar)
- pinch of salt
- decoration: optional: chocolate shards, nibs or zest of orange
Instructions
- Melt the chocolate over a Bain Marie ( bring water to boil, then reduce to simmering). Switch off the heat and let the melted chocolate cool a bit but remain easy to stir
- Beat the egg whites with the sugar till stiff peaks. Whisk the egg yokes with the vanilla sugar till pale. Whip the cream till combined and holding on the bowl.
- Add to the egg yoke mixture the chocolate, mix well with a spatula. Add the cream, mix well with a spatula. Add 1/3 of the egg whites and combine well, add the rest and keep the air in by folding it into the mixture versus beating it.
- Transfer into the recipients and refrigerate minimal 1 to 2 hours before serving. Top with a chocolate shard or nibs for crunch or organ zest for freshness. Serve with a poached pear or quince in Autumn and berries in Summer.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/belgian-classics/belgian-classics-belgian-chocolate-mousse-5/