Dark chocolate mousse
This chocolate mousse may look extremely simple, but is very delicious.
A classic component that always does well.
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Ingredients
|
500 |
g |
dark glazing chocolate |
|
750 |
ml |
whipping cream |
|
40 |
g |
cognac |
|
250 |
g |
pasteurised egg whites |
|
250 |
g |
granulated sugar |
Preparation method
- Melt the glazing chocolate in a bain marie until it reaches 32°C.
- Beat the double cream until stiff and then mix in the cognac.
- De-grease a planet mixer bowl with lemon juice.
- Measure 50g of the sugar and beat with the egg whites in the planet mixer.
- Add the rest of the sugar in four equal portions, continuing to beat.
- Once all sugar has been added, continue to beat for another 5 minutes or so.
- Fold the melted chocolate into the egg white.
- Then fold the whipped cream into this mixture.
- Transfer the chocolate mousse into suitable moulds and cover.
- Save for up to 2 days in the refrigerator.
Serving suggestions
- As a component in a dessert with raspberries, blueberries or blackberries.
- As a component in a dessert with oranges, peaches or apricot.
- As a component in a composition with banana and vanilla sauce.