French Chocolate Mousse

Preparation

1
Heat a large saucepan half filled with water. Cut chocolate in pieces and put it in a smaller saucepan or a metal bowl. Put in (or over, depending the size) the heating water. (This technique is called bain-marie; it’s the best way to melt chocolate without burning it).
2
Melt over medium heat without stirring it.
3
Melt butter in a saucepan. Let chill a little and pour into chocolate and mix together. Take off bain-marie.
4
Separate yolks (and set aside) from egg whites. (The easiest way to do it is by taking the broken egg in one hand and let white fall in a bowl when keeping yolk over your fingers). Add salt and beat the egg whites until stiff.
5
Add sugar to yolks and beat until they turn white. Put over bain-marie and beat until mixture gets thicker. (It’s very important to use cold eggs (right off the fridge) in order to suceed).
6
Mix egg cream with chocolate. Pour 1/3 of the stiffen egg whites into mixture and beat smoothly. Add rest of egg whites carefully (you need to mix them without loosing too much of that airy texture, don’t beat!)
7
Pour into a salad bowl (or various individual cups) and leave in the fridge for a minimum of 3 hours.

Tools

 



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Yield:

4.0 to 6

Added:

Wednesday, December 2, 2009 - 11:47am

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