I have a dream…about Chocolate Mousse. That it would be made the right way. Chocolate mousse nowadays has cream in it. This is not right. What made the mousse fluffy in the first place were the eggs themselves. This is why I bring you back an old classic the way it is supposed to be made. (Apologies for the measurements. I will translate them into an easier way to read at a later date)
When making chocolate mousse, remember to get the best chocolate, and the freshest eggs.
Ingredients:-11 ounces of dark chocolate (remember, the best you can find)
-6 eggs
-Just over 2 ounces butter (half salted, half unsalted)
-1.7 ounces of sugar
-A pinch of salt Melt the chocolate with the butter in a double boiler. Whip the egg whites until firm (they should stick to the top of the bowl when you tip it upside down). When chocolate and butter mixture is cooled down, mix in egg yolks and sugar. Fold delicately the chocolate mixture and egg whites (this is very important! *if you fold the egg whites too vigorously or too much, the mousse won’t be fluffy, or worse yet, won’t harden at all). Serve into any form of plating you want (ex: little glass cups, a big glass; *bowl you’re your choice*). Refrigerate for at least 6 hours. You can then top it off if you want with decorations, like whipped cream, shredded chocolate, raspberries, ECT…
Enjoy the recipe! Subscribe, comment, and look forward to my post next week!
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