Surprisingly easy to make, this dessert is perfect for all skill levels. The luscious chocolate, velvety butter, and airy egg whites harmonise effortlessly, resulting in a texture that’s nothing short of divine. Reminiscent of a Parisian café, it invites you to savour a slice of French culinary elegance in your very own kitchen.
Indulgent homemade chocolate mousse
- ½ lb 250 g dark chocolate, 64% cacao, chopped
- 5½ tablespoons 80 g butter, cubed
- 3 eggs separated, plus 3 egg whites
- ½ cup 100 g sugar
- 2 oz 30 g chocolate sprinkles, for garnish
- Melt the chopped chocolate and the cubed butter in a bain-marie to a temperature of 122°F (50°C). Remove the mixture from the heat and whisk in the three egg yolks until the mixture is smooth.
- Leave to cool to about 82°F (28°C).
- Start whisking the six egg whites. When they start to form firm peaks, add the sugar and whisk until shiny and compact. Carefully fold the meringue mixture into the chocolate butter mixture using a rubber spatula. Take care not to deflate the mixture by breaking the air bubbles.
- Spoon the mousse into a piping bag and pipe into ramekins or shot glasses (verrines). Chill for at least 1 hour, until set.
- Garnish with chocolate sprinkles.
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