A light and airy chocolate mousse recipe from French pastry chef Conticini. For an extra treat, you can add texture or crunch with grated chocolate, a pinch of fleur de sel, or caramelized almonds, pecans, or hazelnuts.
Ingredients (for 6 servings):
- 250g of dark chocolate (between 62% and 68% cocoa)
- 150g of 30% liquid cream
- 70g of semi-skimmed milk
- 225g of egg whites (about 7 to 8 egg whites)
- 38g of brown or whole sugar
Preparation:
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Start by melting the chocolate and set it aside.
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In a saucepan, pour the liquid cream and milk. Bring to a boil, then pour the liquids over the chocolate in three parts. Stir from the center of the bowl with a spatula to create a smooth ganache. Let the ganache cool to 30°C.
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Beat the egg whites, gradually adding the sugar. The mixture should be foamy, not too firm. If using muscovado sugar, this might take 4-5 minutes.
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Gently fold the beaten egg whites into the ganache in three parts using a spatula.
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Lastly, pour the mousse into a dish or individual ramekins. Cover and refrigerate for at least 3 hours. Bon appétit!