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Decadent Chocolate Mousse recipe
Makes 4 servings.
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Source:
Preparing:
Cooking:
Difficulty:
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Paul-Olivier Dehaye
20 min
none
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200-250g (1/2 lb.) of dark chocolate (Belgian of course)
4 eggs
4/10 litres of whipping cream (that's 400 ml, just shy of
a pint)
4 teaspoons of sugar
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2 coffeespoons of instant coffee
you don't absolutely need it, but it adds
something to the taste:
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Decadent mousse recipe: it has to be decadent, anything around
here using chocolate is called decadent.
For a decent quantity, you need:
Mix the yolks and the sugar in the bowl you want your mousse to
end in.
The order of the rest depends on whether you use a double boiler
or not.
If you use a double boiler:
Melt the chocolate in the double boiler, making sure the water
never gets to boil.
Meanwhile, beat the egg whites until stiff.
Beat the whipping cream in a separate bowl.
If you don't use a double boiler:
Start by raising the egg whites and the whipping cream (separately).
Then, melt the chocolate directly in a pan, but make sure it never
burns. To help you, use a bit of extra whipping cream.
Add the melted chocolate to the yolks-sugar mix. Try to get them
to mix as much as you can. Before the chocolate cools down completely,
pour some whipping cream into the mix and stir with a wooden spoon.
Then fold some egg whites into your mix. And so on. It is very important
that you alternate, and be really gentle all along that process.
Let stand in the fridge for at least 1 hour. That's it!
Author: Paul-Olivier Dehaye
Visit his website 
[ Decadent chocolate mousse ]
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