Last Saturday night we had a dinner party at our house. I made a chocolate mousse for dessert and that was the best recipe I’d ever tried. Of course I found it on Marmiton which is a true gold mine for recipes (but only in french…). So here’s a translation (with a bit of adaptation). By the way here’s a cool culinary dictionary.

It takes about 10-15 minutes to prepare, at least 3 hours in advance.

For 4 people:
– 3 eggs
– 150 grams of semi-sweet chocolate (that’s 1/3 of a pound)
– 30 grams of unsalted butter (that’s about 1 ounce)
– 1 table spoon of sugar (well, some sugar: it depends on your taste and also on the chocolate –sweet or bitter).

1) Melt the chocolate and butter:
Break the chocolate in tiny pieces and cut the butter in small cubes. Then melt them in a “bain marie”: put the chocolate and butter cubes in a sauce pan and put this one in a larger pot. Pour water in the larger pot until the sauce pan is floating (about half of the sauce pan should be immerged but make sure the water doesn’t flow in the chocolate/butter). Heat until the water is almost boiling. This will allow you to melt the chocolate and butter at fairly low temperature, without risking to burn them. Stir regularly until you obtain a shiny, smooth paste.

2) Break the eggs and separate the whites from the yolks.

3) Whip the egg whites. First add a little bit of salt (just the amount that you can hold between two fingers — what’s the english word for “pincée”?). This will make it easier to have a bright white, firm meringue.

4) When the chocolate is nice and smooth, remove it from the fire and let it cool down for 1 or 2 minutes, not more. When it’s still warm but not hot, add the egg yolks one after the other and stir well.

5) Add one table spoon of sugar to the chocolate mix and stir again until it’s melted. Taste and add more sugar if you feel like it (that’s really up to you… it shouldn’t be overly sweet, though).

6) Pour the chocolate mix in a large bowl and add the egg whites one table spoon at a time. Incorporate them slowly to the chocolate without “breaking” the foam. Make big circles with the spoon, taking the chocolate from the bottom of the bowl and pouring it over the egg whites, etc. You should obtain a nice brown foam.

7) Pour the mousse in the serving dish (either a large bowl or individual cups) and place it in the fridge. Leave it there at least 3 hours, until the chocolate mousse is cool and firm.

Last Saturday we were 12… So I simply trippled all the ingredients. It doesn’t make it more difficult to prepare. With strawberries and shortbreads, it’s delicious!

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