The bad thing about desserts with French titles is that people think they are hard to do. The good thing is that whoever makes them is thought to be a Master Chef!
A few weeks ago we shared a soufflé recipe, explaining how the secret of the perfect dessert is the way eggs are beaten. With the mousse is just the same, if you achieve beautiful, white, soft and sweet peaks, you’ll have the dessert you want.
In addition, specifically with the mousse, it is extremely fast to make. So if you have unexpected guests, this is a recipe you must try!
This is what you have to do:
  • Melt the chocolate over low heat. Make sure it doesn’t burn. When it’s almost melted, add the icing sugar and stir well. Then, remove from heat and let cool.
  • This step can get tricky, but don’t panic, just take your time to separate the egg yolks from the whites. It is VERY VERY VERY important to not let any yolk fall into the whites, otherwise the whites won’t peak as needed. And as I’ve been saying all along, the secret to a perfect mousse is how you beat the eggs. But back to the recipe, add a pinch of salt to make them rise more easily.
  • Hand mix the cold chocolate with the yolks. Then, very slowly, with enveloping movements incorporate the whites to the point of snow.

And that’s it!

To serve, first put in individual containers and refrigerate for a couple of hours. If you want to give it even more flavor and visibility, decorate with chunks of chocolate, strawberries, blueberry or marshmallows.