Chocolate Mousse is a French classic dessert that I make very often. Served in an elegant cup or in a rustic bowl, it is always appreciated by everyone. The smell and texture of the chocolate allow for a mini indulgence. If you are an amateur of dark chocolate, then this recipe is for you!!
- 200g of dark chocolate (70% of cacao)
- 5 eggs
- 100ml of double cream
- 2 tablespoons of caster sugar
- In a large bowl add the 5 egg yolks in another bowl add the 5 egg whites and set aside.
- Place the pieces of chocolate in a bowl set over a “Bain Marie”.
- Stir with a wooden spoon from time to time until the chocolate melts.
- Remove the pan from the heat and slowly pour the double cream into the chocolate bowl (the double cream should be at room temperature).
- Whisk until the texture becomes creamy.
- Add the 5 egg yolks into the bowl one by one, and whisk until the mixture becomes silky.
- Whisk the 5 egg whites until they form peaks. Before they become firm, pour the sugar.
- Now, gently fold the remaining egg whites into the chocolate mixture with a spatula.
- When all the texture is completely mixed, pour the chocolate mousse into individual cups and refrigerate overnight for a much better texture.
The Chocolate Mousse is delicious, with just enough bitterness.
PS: If 70% of cocoa is too strong for you, I suggest you use semi sweet chocolate or even chocolate milk!