Ingredients:
200 grams of chocolate
6 egg whites
2 egg yolks (keep the other yolks for something else)
40 grams of granulated sugar (1/4 cup)
60 grams on salted butter (optional but delicious)
1. Le Bain Marie (melting the chocolate and the butter)
In a small (to medium) size saucepan, combine the chocolate and the butter
Place this saucepan in a large saucepan filled with about an inch of water
Bring the water to a boil
DO NOT put too much water in the large saucepan, in fact, too little is better. You do not want the water to splash into your chocolate, this would ruin the mousse.
Note: We use the "bain Marie" technique to keep the chocolate from burning.
2. Whisking
In a large bowl (you are going to prepare your mousse in it), whisk the egg yolks and the sugar until the mixture becomes paler (Les Techniques on whisking)
Beat the egg whites in another bowl.
To do so, add a pinch of salt and slowly increase the speed of your hand mixer (or whisk if you are courageous!). You want your whites to form a "bec d'oiseau", a bird beak.
To see if your eggs a ready, make a large turn with your whisk into the beaten eggs and raise the whisk. You want the eggs that are left on the whisk to form this shape:
3. Making your Mousse
Combine the molten chocolate & butter with the yolks & sugar (stir vigorously to keep the yolks from cooking in the hot chocolate)
You are now in the most important part of the recipe:
You are going to combine the beaten egg whites and the chocolate/butter/yolks/sugar mixture
The time you give to your mousse will make its quality
Incorporate the beaten egg whites little by little
DO NOT stir aggressively, rather effectuate this movement:
When all of the egg whites are incorporated, reserve your mousse in the fridge for at least 2 hours or (if you can not resist its beauty) in the freezer for 45 minutes.
You're done!
Bon appétit!
Passionately yours,
Anton
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