A light chocolate cream with raw eggs and cream.
The mousse should rest in the fridge for at least 2h before eating in order to get the right consistence. You can also put it in the freezer and call it chocolate ice cream.
Image 1 for Mousse au chocolat (chocolate mousse)
When I was younger, I used to add three spoons of sugar, but I no longer do that. The chocolate is sweet enough.
Break the chocolate in small pieces, put it in a large bowl, pour boiling water over it until the chocolate is covered, and let it rest for a few minutes. Don't stir the water. You want the chocolate super soft but still holding together.
In the mean time, separate the egg white from the egg yolk and whip the egg white until it's solid.
Carefully decant the hot water from the bowl with the chocolate and add the three egg yolks. Stir with a spoon until it's well mixed. The chocolate should not go back to solid, now. Wait until the mix has cooled before adding the rest.
Whip the cream until it's solid.
Add both egg yolk and cream to the chocolate and mix slowly. You have to be slow in order to keep the air in the whipped cream and the whipped egg yolk. It's all about the volume.
Put it in the fridge and consume after a few hours.
Since this dessert contains raw eggs, make your you use fresh ones and don't keep the desert for too long. My rule of thumb is that I'll eat any leftover chocolate mousse the next morning for breakfast, to the horror of my wife. 😆
#Dessert #France #English
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