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French Chocolate Mousse

The French first created chocolate mousse — still one of the most delicious of chocolate desserts. Here is a recipe from French chocolatier zChocolat.


By zChocolat

French Chocolate Mousse

We were inspired to add a chocolate mousse recipe after visiting the Chocolate Mousse Bar at Patrice Chapon in Paris.

Presentation, whether for a crowd or small dinner party, is important.

Yield: Serves 8

Ingredients

11 oz. (311g) of dark chocolate (use the best quality you can find)
6 large eggs
Just over 2 oz. (36g) butter (half salted, half unsalted)
1.7 oz. (48g) of sugar
A pinch of salt

Method

Melt the chocolate with the butter in a bain-marie (double boiler) until smooth and fully melted. Remove from heat to cool slightly.
Carefully separate the egg yolks and whites. Place the whites in a large, clean mixing bowl with no trace of oil or fat, as these will cause the whites to fail. Whip the egg whites with a pinch of salt until stiff peaks form. Do not overbeat.
Add the sugar and the egg yolks, one at a time, to the melted chocolate, whisking gently until fully incorporated.
Gently fold about one-third of the egg white mixture into the chocolate, then add the rest, being careful not to over-blend as this will reduce the light, airy texture of the mousse.
Spoon into bowls, ramekins or other containers and refrigerate for at least 4-6 hours to firm up.

Presentation

While this step in the process is equally as important as any of the others, this is where you can get a little more inventive and show your personal style. How you serve the weightless specialty is up to you. Serve it in champagne glasses for a more elegant sit down dinner. If you are having a cocktail party serve it in espresso mugs for people to enjoy small samplings while they mingle. You can even put it in delicate pastry shells to make a chocolate mousse tart or in a hollowed out fruit bowl for a really different presentation.

EC Note: Caution is suggested whenever consuming raw and lightly-cooked eggs due to the slight risk of salmonella or other food-borne illness. It is recommended you use only fresh, properly-refrigerated, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Recipe and photo by zChocolat. All rights reserved.


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