My 100% cocoa dessert: my chocolate mousse

Everybody loves it : my family, my friends, I even bring some to dinner or work meetings.

Ingredients for six persons :

- 100g of chocolate dessert (Nestlé 64 % if you like intense tasty mousse)

- 100g of plantation chocolate (Valrhona Manjari 64%)

- 50g of 100% cocoa chocolate (I recommend the 100% Pralus bar from Madagascar)

- 25g of salty butter

- 6 eggs

- 20g (2 tablespoons) of white sugar

Steps:

1/ Cut the chocolate in small pieces (dessert chocolate + plantation chocolate) and melt if with the salty butter, on a very low flame. Mix with a wooden spoon

2/ Stop the flame once the chocolate is melted, texture should be homogenous and shiny.

3/ Separate the 6 eggs: whites in a big bowl and yolks in a small bowl

4/ Add the sugar to the yolks. Mix well with a fork for a few minutes until the paste whitens a little

5/ Beat the eggs into firm snow peaks

6/ Pour the yolk in the chocolate (that has cooled down) and mix energetically

7/ Incorporate the whites little by little with a spatula, mix delicately, without breaking the whites

8/ Pour the preparation in a salad bowl

9/ Cover with transparent film (avoid holes to prevent air from entering) and put the mousse in the icebox

10/ Allow the black chocolate mousse to sit at least 4 hours

 

What I do as an option and that changes everything:

SHAVINGS:

- Create shavings with the 100% cocoa chocolate (to have a slightly crispy texture and give more chocolate to the mousse) and incorporate them to the mousse before pouring the preparation in the salad bowl

DECOR:

- Decorate the chocolate mousse with cocoa nibs marbles, wrapped in chocolate (I buy them at Michel Cluizel)

Now, I wish all you chocolate lovers… a happy tasting!

 

Also discover the small very light chocolate cream pots, the recipe for passion mousse and the vegan chocolate delight.

Ingredients for six persons :

- 100g of chocolate dessert (Nestlé 64 % if you like intense tasty mousse)

- 100g of plantation chocolate (Valrhona Manjari 64%)

- 50g of 100% cocoa chocolate (I recommend the 100% Pralus bar from Madagascar)

- 25g of salty butter

- 6 eggs

- 20g (2 tablespoons) of white sugar

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