It is silky smooth and sweet, airy and almost foamy. No wonder why – “mousse” stands for “foam” in French. If you can proudly call yourself chocoholic, I believe you will be hooked forever after you try a traditional chocolate mousse.
- 3-4 large egg yolks
- 2 egg whites
- 3/4 of chilled heavy cream
- a little bit of espresso (room temperature, preferably)
- 3-4 tablespoons of sugar
- 130-150 gr chocolate (with at least 60% of cacao)
- whipped cream and/or fruits to garnish (optional)
Beat about 1/2 cup of cream in a medium bowl. Leave it to rest.
Take egg yolks, espresso coffee (only about 1/5 of the cup) and sugar and mix them all in a large metal bowl. Heat it a little bit, whisking constantly until the mixture gets lighter in color. Remove it from a pan, add chocolate and mix until it melts. Leave it to rest.
Beat egg whites with an electric mixer in a seperate bowl until you get a foamy texture. Put egg whites into chocolate in 2 additions. Fold whipped cream into mixture and blend slowly, leaving in as much air as possible. Leave it in a refrigerator at least for 2 hours. Garnish with fruits and/or whipped cream. Enjoy!