Fluffy, Dark and Handsome

This is the recipe for  best chocolate mousse.

When it comes to chocolate, chocolate mousse in this case, I live by two rules:

rule #1: Bitter chocolate= better mouse.

rule#2: Bitter stays bitter. i.e. no addition of milk or cream= better mousse.

  • 250gr chocolate
  • 30gr butter
  • 160ml juice, water or liqueur, or a mix of them
  • 4 eggs, separated
  • 50gr of sugar (or less if you use sweet liqueur)

Darkolad1_Fixed-1Melt the chocolate, butter and liquids over a ban-marie or in the microwave. If using liqueur ad it after everything has melted. Add the egg yolks, and let it cool to room temp.

Beat the egg whites until soft peaks are beginning to merge, add the sugar and beat until you get a stiff  peaks.

Fold a third of the egg whites into the chocolate (that should be cool by now, otherwise bad things will happen). Then transfer the fluffy chocolate mixture into the egg whites bowl and fold until you have a unified mixture.

Put the mousse in the refrigerator (covered or in a box) for at least 4 hours.

Darkolad2_FixedThis mousse is really intense and super tasty if you use good chocolate. prepare to be amazed !


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