The arrival of autumn marks, like a chestnut tree, the return of the blues and low morale. So what do we do? We take out our best chocolate bar and head into the kitchen for homemade mousse and 100% comfort!
For 8 people
Preparation: 10 minutes
Rest: 12 hours cool
Ingredients
►350 g of dark chocolate. What if we took this opportunity to open the doors of our Belgian artisan chocolatiers? Bean-to-bar sourcers and bean lovers!
►300 g of liquid cream
►150 g of sugar. Note that the current trend is towards a reduction in sugar. Some amateurs don’t use it at all or only sparingly! It’s up to you to choose and dose according to your taste. The great chocolates are sufficient in themselves, according to the experts!
►7 eggs
Tip: you need to choose a very good chocolate, very dark and not too sweet. The simpler the recipe, the more quality the product must be.
– Heat the liquid cream (do not boil it, gently)
– Once hot, pour it into a salad bowl containing the dark chocolate.
– Mix well.
– Separate the whites from the egg yolks.
– In a salad bowl containing the egg yolks, pour 100 g of sugar and mix.
– Pour over the still hot chocolate cream mixture and whisk. The thermal shock will trigger the cooking of the yolks.
– In a separate bowl, beat the egg whites until they are not too stiff.
– Tighten them with the remaining 200 g of sugar.
– Incorporate half of the whites into the preparation fairly quickly, then the second half more slowly. The first step helps soften the mixture. The second will allow you to obtain the foamy side of the preparation.
– Pour this mixture into the container chosen to serve the mousse and cover.
– Refrigerate very carefully and do not touch the mousse until it has completely cooled. To do this, leave it in the refrigerator for at least two hours for small containers, six hours for a salad bowl. It is during the cooling stage that the bubbles will form which give it all its creaminess.
The little extra? A little whipped cream (minute whipped) on top!
