Classic chocolate mousse

Ingredients

• 130 g 70% cocoa dark chocolate (good quality, pastry)
• 130 ml Whole liquid cream (30% fat, at room temperature)
• 4 units Eggs (large, fresh, at room temperature)
• 30 g Granulated sugar (fine white sugar)

Instructions

1. Prepare the ingredients

   Weigh the chocolate, measure the cream, separate the whites from the yolks and prepare the sugar.

   Time: PT5M

2. Heat the cream

   Pour the cream into the saucepan and bring to a gentle boil.

   Time: PT5M

   Temperature: 100°C

3. Make the ganache

   Pour the hot cream all at once over the chocolate cut into pieces, then stir vigorously with the spatula until you obtain a smooth and glossy ganache.

   Time: PT2M

4. Cool the ganache

   Let the ganache rest at room temperature until it does not exceed 40 °C.

   Time: PT15M

   Temperature: 25°C

5. Prepare the egg whites

   Pour the egg whites into the bowl of the electric mixer.

   Time: PT2M

6. Whip the egg whites

   Start whisking the whites. As soon as they become foamy, add half the sugar, then continue. Once the whites are well stiff, add the remaining sugar and whisk until you obtain firm peaks but not too hard.

   Time: PT5M

7. Fold in the yolks

   Add the four egg yolks to the whipped whites in one go and whisk a few seconds to fully incorporate them.

   Time: PT1M

8. First ganache-whites mixture

   Pour about one third of the whipped whites into the cooled ganache and gently fold with the rubber spatula until fully incorporated.

   Time: PT3M

9. Fold in the remaining whites

   Add the remaining whipped whites in several batches, lifting the mass with the spatula to avoid deflating them. Stop as soon as there are no more chocolate streaks.

   Time: PT5M

10. Chill

    Divide the mousse into serving glasses, cover and place in the refrigerator for at least 5 hours (ideally overnight).

    Time: PT2M

    Temperature: 4°C

Nutrition Facts

Calories

191

Protein

4 g

Carbohydrates

10 g

Fat

13 g

Fiber

1.3 g