Mousse au Chocolat – Chocolate Mousse

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

  1. 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)
  2. Beat the egg whites, with a pinch of salt, until peaks form; add the sugar
  3. 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
  4. Pour into your verrines and place in the refrigerator for at least 2 hours

The French Edition

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