Chocolate mousse for dessert: who can resist it? We always find some space after dinner for a light dessert with an intense chocolate flavour. With this recipe you’re guaranteed to entice your guests.
Ingredients (for 4 persons)
5 dl of cream
6 egg whites
8 g of icing sugar
½ vanilla pod
300 g of good-quality Daskalidès Macondo 58% Cooking Chocolate
A dash of vinegar (to degrease the bowl and whisk)
Whisk 3.5 dl of the cream and set it aside in the fridge.
Degrease a bowl and whisk with vinegar and whisk the egg white with the icing sugar. Set it aside in the fridge.
Melt the Macondo 58% in a bain-marie with the rest of the cream and the vanilla pod (cut it open to release the flavour as much as possible). Make sure you obtain a smooth mixture and let it cool for 20 minutes.
Take the spatula and fold the whisked cream into the chocolate mixture. Be careful: if you mix too much, your mousse won’t be as fluffy, if you mix too little, the chocolate won’t be equally distributed. Then fold the whisked egg whites into the mixture.
Transfer the mousse to a pastry bag with a large nozzle (otherwise you’ll press the air out) and fill four glasses. Let the mousse set in the fridge for a few hours.
Tip: chocolate tends to easily absorb other flavours, so be careful what you leave in the fridge.
We found this recipe on the Njam website