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Classic chocolate mousse
A smooth and airy chocolate mousse, ideal for 6 people. Make it the day before for a perfect texture. This simple recipe uses 70% dark chocolate, whole cream, eggs and a little sugar.
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Critical Success Points
- • Melt the chocolate with the hot cream without overheating
- • Whip the egg whites to stiff peaks but not too hard
- • Fold the whites into the ganache gently to avoid deflating them
- • Cool the ganache to below 40 °C before adding the whites
Safety Warnings
- • Boiling cream can cause burns; handle with care.
- • Raw egg whites carry a risk of salmonella; use fresh eggs and perfectly clean equipment.
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