Monday, October 6, 2014

Chocolate mousse

The credit of this recipe goes to my ex-boss (and Nestle France) :) We first had this creamy dense (yet airy) chocolate mousse on a team gathering in her house, and it was just sunctuous deliciousness!!
This recipe is featured int he inside of Nestle France pastry melting chocolate bars. It only requires 2 simple ingredients :)
Chocolate mousse
250gr Chocolate (for dessert making)
6 Eggs (large)
1 pinch Salt

Separate the egg whites & egg yolks, place them into separate large bowls. 

Make sure that the bowl for the egg whites is squeaky-clean! If there is any grease at all they will not come to hard peaks.
(I actually used only 5 yolks vs 6 whites the second time i did this recipe because d mousse is really dense.. Im sure you cud add some cream to further lighten it up).

Melt all the chocolate over low-medium heat in a pan (u shud be doing this bain-marie.. But i cant be bothered.. 😎).
Once fully melted, let cool down on d side (or in a small bowl).

Once it cools down significantly, place into egg yolk bowl and mix/combine thoroughly. 

Beat the egg whites with a pinch of salt to hard peaks.

Place a quarter of the beaten whites in the yolk-chocolate bowl and combine well (d mixture will become more fluid). Then gradually gently fold-in the remaining whites into the chocolate mix.

Place into little containers and refridgerate for a couple of hours.

Since this is a deep chocolate mousse, i would suggest to serve it with some whipped cream 😊

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