I love to watch cooking shows on TV! In France, there is only one channel and it’s called Cuisine TV. They have quite a variety of shows including English chefs like Jamie Oliver and Nigela Lawson, as well as American chef Giada de Laurentis. Yesterday I saw a super easy recipe for chocolate mousse. He garnished it with broken bits of merengue, but when I made it today, I did not make the merengue to go with it. Lucky for me, I can run down to the patisserie tomorrow and buy a big piece of merengue if I wish to add it.
This mousse is decadent. I would go so far as to say it is lethally delicious…death by chocolate. When it comes to serving mousse, you have plenty of options. I bought these little tiny pots for ‘pot de creme’ and mousse as well. Any little verrine will do, but you do want them to look pretty. A raspberry on top would be a nice touch as well.
Mousse Au Chocolat
200 grams 70% Cocoa Dark Chocolate
100 grams 60% Cocoa Dark Chocolate
6 egg whites
Pinch of Salt
30 grams fine sugar
15 cl Creme
- Heat the creme and add it to a bowl with the broken bits of chocolate; Mix (*make sure the chocolate is only mildly warm when you are done melting)
- Beat the egg whites, with a pinch of salt, until peaks form; add the sugar
- Add some egg whites to the chocolate and mix well; then add all of the chocolate to the rest of the whites and mix well
- Pour into your verrines and place in the refrigerator for at least 2 hours