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Divine mousse au chocolat

Chocolate Mousse recipe

This recipe was featured in last week’s Tasty Diaries ( subscribe to the newsletter!!). It is by renown French pâtissier Pierre Hermé. Not only is it infallible, contains no cream or butter and almost no sugar, but most importantly it also tastes marvelous. I have been making it since my student years and am still now always struck by its rich, intense chocolate taste and silky texture, melting luxuriously in the mouth as thousands of tiny air bubbles dissolve on the tongue. A pure joy all chocoholics will fall in love with!

Serves 6

  • 260 g 70% cocoa good quality dark chocolate
  • 12 cl whole milk
  • 2 egg yolks
  • 6 egg whites
  • 30 g sugar
  • 2 pinches of coffee (optional)

Bring the milk to a boil

Melt the chocolate with a 1/4 of the milk in the microwave in a large size mixing bowl by bursts of 30 seconds, stirring between each microwave session.

Pour the rest of the milk on the chocolate and beat with a fork until reaching a shiny, smooth texture that is not too hot (you should be able to put your finger in it without burning yourself)

Add the egg yolks and mix energetically.

Beat the egg whites into firm peaks with an electric mixer, slowly adding the sugar: start on medium-low speed first and when the whites become a greyish, bubbly liquid, slowly increase the beating speed and start adding the sugar. Stop as soon as the egg whites develop into shiny peaks that don’t droop.

Dip your finger into the chocolate mix, the chocolate should be just above body temperature, i.e. you should barely feel a sensation of warmth.

With a soft spatula, stir in 1/3 of the egg whites, then delicately fold the remaining whites in.

Pour the mousse into individual serving glasses or ramekins, and allow to set in the fridge for at least one hour.

About Anne-Laure

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