Dark chocolate mousse
This chocolate mousse may look extremely simple, but is very delicious. A classic component that always does well. Serving suggestions: as a component in a dessert with raspberries, blueberries or blackberries; as a component in a dessert with oranges, peaches or apricot; as a component in a composition with banana and vanilla sauce.
Ingredients
| 500 g | dark glazing chocolate |
| 750 ml | whipping cream |
| 40 g | cognac |
| 250 g | pasteurised egg whites |
| 250 g | granulated sugar |
Instructions
- Melt the glazing chocolate in a bain marie until it reaches 32°C.
- Beat the double cream until stiff and then mix in the cognac.
- De-grease a planet mixer bowl with lemon juice.
- Measure 50g of the sugar and beat with the egg whites in the planet mixer.
- Add the rest of the sugar in four equal portions, continuing to beat.
- Once all sugar has been added, continue to beat for another 5 minutes or so.
- Fold the melted chocolate into the egg white.
- Then fold the whipped cream into this mixture.
- Transfer the chocolate mousse into suitable moulds and cover.
- Save for up to 2 days in the refrigerator.