Chocolate Mousse
by Tavolino
A classic chocolate mousse, light and intense in cocoa, prepared the old-fashioned way with only eggs and good dark chocolate, without cream.
Ingredients
- eggs 4
- dark chocolate 64–70% cocoa 150 g
- sugar 20 g
- vanilla extract 1 tsp
- fleur de sel 1 pinch
- dark chocolate shavings A few
- strawberries A few
- fresh redcurrants A few
Preparation
- 1
Crack 4 eggs and carefully separate the whites from the yolks into two separate bowls.
- 2
Melt 150 g of 64–70% cocoa dark chocolate in a double boiler until smooth.
- 3
Remove the chocolate from the heat and let it cool for 5 minutes.
- 4
Incorporate the egg yolks one by one into the melted chocolate, mixing well.
- 5
Add 20 g of sugar, 1 tsp of vanilla extract, and 1 pinch of fleur de sel to the mixture.
- 6
Beat the egg whites until stiff peaks form using an electric mixer.
- 7
Gently fold one-third of the beaten egg whites into the chocolate mixture using a rubber spatula.
- 8
Add the rest of the egg whites, folding the mixture gently so as not to deflate them.
- 9
Divide the mousse into serving glasses and place in the refrigerator for 4 hours.
- 10
When ready to serve, garnish with a few dark chocolate shavings.
- 11
Add a few fresh strawberries and redcurrants on top for a touch of freshness.