Chocolate mousse

There are so many different versions of the chocolate mousse recipe that one can definitely not try them all. The differences lie mainly in the texture: either fluffy, or dense, or creamy, depending on the ingredients you use (cream, butter, sugar etc). I usually don’t like it very sweet as I think it kills the taste of the chocolate, or too heavy. so I try to keep it simple, yet tasty.

Ingredients for 6 portions:

• 200 g of dark chocolate
• 25 g of butter
• 5 eggs
• 1 pinch of salt

Times:

• Preparation: 15 mins
• Cooking: none
• Rest: 3 h

1- Melt the chocolate (either bain-marie or microwave). If you use the microwave, stop it every 30 seconds to stir the chocolate and spread the heat.

2- Once it is melted, add the butter and stir well until creamy.

3- Separate the egg whites from the yolks. Add a pinch of salt to the whites and beat them vigorously until foamy and firm (I always use a electric whip for that). Add the yolks to the chocolate and mix well.

4- Last but not least: incorporate the foamy whites little bit by little bit to the chocolate mixture, and stir gently to keep it foamy. Spread the mousse into individual ramequin and keep into the fridge for at least 3 hours to allow it to set before enjoying this heavenly chocolaty dessert.