Frenchie Basics: Perfect Chocolate Mousse

The story

Chocolate mousse is all about ingredients and prep.

There are only 2 ingredients, so they should be fresh and high-quality. Have your bowl and whisk for the egg whites immaculately clean.

If you’ve done these things, you’ll end up with a rich and perfectly whipped chocolate mousse that can kick the ass of any chocolate pudding. Just sayin’.

Let’s get started my frenchies !

Instructions

EASY MOUSSE AU CHOCOLAT

Yield : 2 servings – Prep time : 5min – Resting : 4h, overnight is best

What you’ll need

Tools

• 2 big bowls
• 1 medium saucepan
• 1 electric mixer
• 1 large wood spoon or spatula
• 1 small bowl or container
• 2 cups or ramekin for the final serving

Ingredients

• 3 eggs (preferably organic, free-range)
• 100g dark chocolate (60% dark is minimum)
• 1/2 tsp of salt

Directions

Melt chocolate in large bowl in a“bain-marie” until smooth.

Separate the egg yolks from the whites. Put the whites in a large bowl with the salt.

Whisk the egg yolks in the chocolate until combined and set aside to cool while you whisk the whites.

With an electric mixer, whisk the egg whites until it reaches stiff peaks.

With a clean spoon or ladle, scoop out a third of the egg whites and using a large metal spoon, fold the whites into the chocolate mix.

Add the next 1/3 of the whites and then the rest making sure that you don’t add in any liquid egg white at the bottom. If there is any, return the bowl to the mixer and whisk again to get stiff peaks.

Pour the mixture into the serving cups. It will be a little liquidy but it will firm up. Refrigerate for at least 4 hours.

Et voilà!

*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.