Chocolate Mousse with Butter
Baking and Desserts • French
Description
You can whisk the egg whites with a fork, but it's not safe and takes more time. WARNING— electric mixers and food processors usually have special attachments for whisking egg whites. The chocolate should not burn to the bottom of the pot. For serving— instead of a regular spoon, serve the mousse with small dry biscuits that can be dipped into it.
Ingredients
- Chocolate 5 oz
- Large eggs 3 pieces
- Butter 0 oz
- Salt a pinch
- Powdered Sugar 5 oz
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks. Place the egg whites in one bowl and the yolks in another. It is important that the bowls are dry and clean.
Step 2
Add a pinch of salt to the bowl with the egg whites.
Step 3
Whisk the egg whites until foamy: as you whisk, after a few minutes they should turn into a white compact mousse.
Step 4
Break the chocolate bar into pieces and place it in a pot, adding a tablespoon of water.
Step 5
Melt over very low heat and then add the butter.
Step 6
Stir. In the bowl with the yolks, add the sugar and whisk until the mixture turns white.
Step 7
Pour the chocolate mixture into the bowl with the whipped yolks. Mix well.
Step 8
Gently place the whipped egg whites on top in the same bowl.
Step 9
Then very carefully mix everything with a wooden spatula, running it down the sides of the bowl and lifting it up.
Step 10
The mousse should remain compact and not fall.
Step 11
When everything has turned into a homogeneous mass, place the mousse in the refrigerator (3 hours) and serve chilled.
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