CHOCOLATE MOUSSE RECIPE
Chocolate mousse, a timeless classic, had to be featured on the blog. So here I present to you an old-fashioned chocolate mousse recipe.
This mousse is made on a base of ganache (chocolate and cream) to which egg yolks and whites whipped to snow are added.
Since egg whites and yolks are raw, extra fresh eggs must be used for hygienic reasons. This means that they must have been laid less than nine days ago.
For this same reason, I advise you not to keep the mousse more than 48 hours after having done it. But it is eaten so easily that it shouldn't be a problem!
This is a super simple and quick dessert to make. You just need to allow time to rest in the cold, so that your chocolate mousse freezes.
Finally, note that this is a dessert mousse, it is not suitable for making cakes or desserts.
- 50 cl of chocolate mousse (For 3 to 4 people)
- Preparation: 20 minutes
- Rest: 2 hours
- Difficulty: Easy
Material:
A pastry robot or an electric whisk
A Maryse
Ingredients:
Chocolate mousse :
- 150 g dark chocolate
- 70 g of liquid cream (30% fat)
- 4 extra fresh eggs
- 30g sugar
How to prepare chocolate mousse recipe :
Melt the chocolate in a bain-marie.
At the same time, bring the cream to a boil.
Pour the cream in 3 batches, as for a ganache, mixing with a spatula.
Separate the egg whites from the yolks.
Add the yolks to your chocolate ganache then mix again.
Whip the egg whites using a pastry robot or an electric whisk, adding the sugar gradually. The whipped egg whites should be supple to be easily incorporated into your chocolate mixture.
Pour half of the whipped egg whites over your chocolate, then mix gently with a spatula.
Finish by adding the rest of the egg whites and mix until you obtain a homogeneous foam.
Then pour your chocolate mousse into the containers of your choice.
Keep refrigerated for at least 2 hours to set your chocolate mousse.
Store this mousse for a maximum of two days in the refrigerator.
Tips and advice to remember:
If you want a lighter foam, you can replace the cream with whole milk, or even vegetable milk (such as almond milk) for a lactose-free version.
Whip up your egg whites at medium speed and keep them fairly supple. They should not be too tight (as for a meringue for example) to be incorporated more easily.
Whip the egg whites at medium speed allows for a more stable foam. If you turn them up at maximum speed, you'll incorporate large air bubbles into your egg whites, which will easily burst when mixed, making your mousse less airy.
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