CHOCOLATE MOUSSE

 

 

In France, you will find la Mousse au Chocolat in all the restaurants and bistros! This is a staple of French Cuisine and the key is to use the best dark chocolate. I prefer Lindt, made in Switzerland. I hope you will love this recipe as much as we do! Enjoy!

 

For 6 servings

6 ¼ oz. of dark chocolate (70% cocoa)
1 ¾ oz. of unsalted butter
5 extra fresh large eggs
2/3 cup of heavy cream
1 pack of vanilla sugar

 

Break the chocolate into pieces and put them into a medium bowl.
Bring 2 inches of water to a boil in medium sauce pan and place the bowl on the saucepan. Melt the chocolate on low heat. Don’t stir it while it’s melting.
When the chocolate is melted, take the bowl of the pan, set aside and add the butter. Let it melt and stir with a spatula.
Add the heavy cream to the mixture and stir to obtain a smooth preparation.
Separate the egg whites and put them into a bowl of a mixer and put 4 egg yolks into a different bowl.
Beat the egg yolks until they become white and pour them over the chocolate mixture, stir for 2 minutes.
Beat the egg whites with the vanilla sugar, until you see stiff and glossy peaks (the egg whites will hold their shape and stay in place when the bowl is tilted).
Pour half of the egg whites on top of the chocolate and, with a whip, mix carefully the preparation. Add the other half of the egg whites and keep aerating the mousse.
Pour the preparation into a nice bowl or individual containers (such as Martini glasses), and keep refrigerate at least for 3 hours before serving.

Bon Appetit!