Ingredients
- 3 large eggs
- 125 grams dark cooking chocolate, bittersweet / 70% cocoa
- 10 grams butter
- 1/2 cup heavy cream
- 3 tablespoons caster sugar
- Chocolate shavings
Directions
Separate the eggs, placing the whites in a large bowl and the yolks in a small bowl.
Whisk the yolks until uniform.
Break the chocolate into pieces and place it in a microwave-proof bowl with the butter.
Melt the chocolate and butter in the microwave in 30-second bursts, stirring between each burst, until smooth.
Set the melted chocolate aside to cool slightly.
Beat the heavy cream until stiff peaks form, being careful not to over-whip.
Beat the egg whites until firm peaks form.
Gently fold the egg yolks into the whipped cream using a rubber spatula, using a maximum of 8 folds.
Check the temperature of the melted chocolate; if it is too cool or thick, microwave it in 5-second bursts until runny.
Pour the slightly cooled, runny chocolate into the cream and yolk mixture.
Fold the chocolate into the cream and yolk mixture gently, using a maximum of 8 folds.
Add one-quarter of the beaten egg whites to the chocolate mixture and fold until incorporated, using the spatula to blend any white lumps.
Pour the chocolate mixture into the remaining egg whites.
Fold gently until the mixture is incorporated and no white lumps remain, ensuring no obvious patches of egg white are visible.
Divide the mixture evenly between 4 small glasses or pots.
Refrigerate for at least 6 hours, preferably overnight.
To serve, garnish with cream and chocolate shavings.
Frequently Asked Questions
How long can I make this French-style Chocolate Mousse ahead of time?
This mousse requires a minimum of 6 hours of chilling time, so it is excellent for making ahead. For the best texture and flavor integration, aim to prepare the mousse one day in advance. Store it covered in the refrigerator until ready to serve.
Can I substitute the 70% bittersweet dark chocolate in this recipe?
While the 70% dark cooking chocolate is crucial for the classic French flavor, you can slightly adjust it. If you prefer a sweeter mousse, you could use a 60% dark chocolate, but avoid milk chocolate as it lacks the necessary cocoa solids for proper structure.
What is the secret to achieving the perfect airy texture in this mousse?
The secret lies in the technique: ensure the egg whites are whisked to stiff peaks before carefully folding them into the cooled chocolate and yolk mixture. Additionally, gently folding in the whipped heavy cream just before chilling helps maintain maximum aeration.
