Mousse au Chocolat


Chocolate makes everything better…

10.5 oz (300 g) chocolate
6 tablespoons (80 g) butter
2 (40 g) egg yolks
6 (240 g) egg whites
1/4 cup (50 g) sugar

Break bars into small pieces (or use chips) and melt with butter. Whip egg whites with sugar until somewhat stiff. Combine a small amount of chocolate with egg yolks (to temper them), and then mix yolks into chocolate. Fold egg whites into chocolate—gently, just until incorporated. Refrigerate for a few hours.

Truc (Tip): There are no regulations on percentages of chocolate, so you cannot rely on terms such as “bittersweet,” “semi-sweet,” “dark.” Look at the actual percent, and for this recipe use around sixty.


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