Following a request from a client of Tata Lulu, I put on my blog a basic chocolate mousse, which was holding and simple.
Soon I will suggest a recipe from a bomb that gives dough a lot more creamy mousse and fragrant.
Chocolate Mousse
250 g chocolate 64%
20 cl whipping cream whole
50 g butter
4
eggs 30 g sugar
Separate egg yolks from whites
Melt the chocolate in a bowl in a bain-marie. Stop the fire. Gradually add the butter into small pieces and stir, then egg yolks one by one. Work the cream a few moments until it is smooth and shiny and cool. Mount
egg whites until stiff, adding sugar at the end rain ice. Tighten the whites.
Beat the cream well chilled in a metal bowl is even better, in Chantilly.
Stir chocolate and butter cool, and the whites gently into the cream mixture to obtain a perfectly smooth and homogeneous.
Dresser in glasses or in a nice bowl until tonight or tomorrow. Bon appetite
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