My first trial of Mousse au chocolat, french inspired, and it was a big success, Bonne appetite encore!!!!
INGREDIENTS:
- 120 g / 4 oz of bittersweet, best-quality chocolate with at least 49% cacao content
- 30g / 1oz of unsalted butter
- 2 large eggs, separated
Break up the chocolate. Melt it either in a bowl over a pan of hot water . Mix the butter into the chocolate, and stir in the egg yolks rapidly. Let the mixture cool to room temperature.
In the meantime, whip the eggwhites until they are stiff. This means that if you turn the bowl upside down over your head, you won't get a white foamy hat.
Take about 1/3rd of the egg whites and mix it into the chocolate mix. This lightens up the mix so that the rest of the egg white can be incorporated better. Fold in the rest of the egg white with a metal spoon .
Serve in small ramekins or cups, and garnish it whatever you like!!
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