Chocolate mousseTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 20 minutes
Cooking time: 0
Cooling : 2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:250.9 kcal
Proteins:8.5 g
Fats:12.8 g
Carbohydrate:25.4 g
Fibers:2.9 g
Sugar:20 g
Cholesterol:3.3 mg
Sodium:108.1 mg
Calcium:27 mg
Energy:254 kcal
Proteins:8.6 g
Fats:13 g
Carbohydrate:25.7 g
Fibers:2.9 g
Sugar:20.2 g
Cholesterol:3.3 mg
Sodium:109.5 mg
Calcium:27.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
165
g
dark chocolate, at least 70% cocoa solids, finely chopped
240
g
organic or free range egg whites
METHOD
- Place the chocolate in a large bowl set over a pan of hot water and leave to melt over a low heat. Turn the heat off. In an electric mixer, (not on full power) whisk the egg whites and fructose until they form soft peaks (*1).
- Whisk in 1/3 of the egg whites to lighten the mixture and immediately fold in the remaining egg white with a large spatula (*2).
- Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.
CHEF'S NOTES
This is undoubtedly the best chocolate mousse I have ever eaten. Do use the best chocolate, with 70 % cocoa solids then you will have the best chocolate experience!
(*1) By whisking egg whites one has the amazing ability to ‘harvest’ the air and to trap tinny air bubbles inside a protein network. However, if you over whisk the egg whites, they will become thick and grainy, lose volume and separate into a dry froth and a runny liquid
(*2) Don’t over mix at this stage as you will ‘knock all the tiny bubbles of air out and be left with a dense mousse
Planning ahead:
This recipe is best prepared 1 day in advance and covering in the fridge
Special equipment: Stainless steel whisking bowl
