MOUSSE AU CHOCOLAT
Vincent Lesage | Executive Chef | Meritage Resort and Spa | Vista Collina Resort
Very easy and simple dessert, but very nostalgic dessert for me, is mousse au chocolat. Every Sunday my grandmother would make a big bowl of it and we would eat it with either some cookies or fresh fruit from the farmer’s market. The best is with raspberry or blackberry towards the end of the summer when they are very ripe and sweet. It is a very classical dessert and you will find it in most restaurant all over France, yet a good mousse au chocolat is hard to find. Here is the recipe for a perfect one that is also very easy to do.
Servings: 6 people:
- 180g of dark chocolate – need a good chocolate – single origin preferable at 70%
- 20g of butter
- 150g heavy cream
- 30g of milk
- 3 eggs
- 50g of sugar
- Extra dark chocolate for décor
Chop the dark chocolate and put it in a bowl. Pour heavy cream and milk in a pot and bring to a boiling point. Then, pour over the chocolate. Add butter and start mixing softly until all smooth. Separate egg yolks from egg whites. In a mixing bowl, whip the egg whites until you get stiff peek and then add sugar at the end. Finally add egg yolk and combine with chocolate mix in 3 steps: slowly whist first, then gently fold with a spatula. Pour the mix either in individual container or in a big bowl and cool down for at least 5 hours. Serve with either fresh fruit or cookies, biscotti.
