Chocolate Mousse - no cream
This is the classic French chocolate mousse, which always sparks enthusiasm.
Ingredients:
8-10 servings
- 225 g (8 oz) chocolate, 70%
- 50 g (2 oz) soft butter
- 9 egg whites
- 125 g (4½ oz) sugar
- 6 egg yolks
4 servings
- 100 g (3½ oz) chocolate, 70%
- 20 g (1 oz) soft butter
- 4 egg whites
- 55 g (2 oz) sugar
- 2-3 egg yolks, depending on the size
Directions
Chop the chocolate roughly and melt it slowly in a bowl in a warm water bath.
Stir the butter into the chocolate.
Whip the egg whites while you slowly add the sugar. When you can turn the bowl upside down without the whites falling out, it's stiff enough.
Gently but thoroughly turn the yolks in the egg whites.
Fold around 1/4 - 1/3 of the egg mixture into your chocolate mass. This makes it easier to spread the chocolate into the whites.
When it's mixed together turn it gently in with the rest of the whites. It doesn't matter that there are few white streaks from the eggs. That way you can tell that it's homemade ;)
The mousse can either scraped into a bowl or in small portion glasses.
Put it in the refrigerator for least two hours before serving.
Decorate with whipped cream just before serving.
Notes
I also added a smaller quantity version because I thought that the first one was somewhat large, and I often found that I only needed half a portion. This also fits with a whole 100 g chocolate bar, which is useful. But it's the same recipe.
