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Living in the southwest of France means that it is mostly warm.
This time we got a bit of snow…
I was asked to share my recipe for Mousse au Chocolat so that is what I am doing here now.
300 – 500 ml whipped cream
200 – 300 g dark chocolate
100 g sugar
3 bags of vanilla sugar
30 ml water
5 – 6 Eggs
- stove top to melt chocolate and create egg cream
- casserole for the water bath
- 2 metal bowls, one of which should be fairly large
- 2 plastic bowls
- Heat about 1-2cm deep water in the casserole for the water bath
- Crumble the chocolate into the large metal bowl and put it onto the water bath to melt the chocolate. You can use a whisk to make sure it is completely melted.
- Put the other metal bowl with the water and the sugar on the water bath and dissolve the sugar in the water.
- Separate the eggs, egg white into a plastic bowl, yellow onto a plate or into a cup.
- Add the yellow and the vanilla sugar into the water above the bath and whisk until you have a homogeneous cream.
- Whip the egg white
- Whip the cream in the second plastic bowl
- Put the chocolate bowl back onto the water bath until it’s nicely soft.
- Add the egg cream and mix with a whisk until you have homogeneous cream. Then take the pot of the water bath.
- As the mix is still hot from the water bath you need to add the whipped cream now in several steps and gently fold each portion in until the two creams look homogeneous.
- Fold in the whipped egg white gently until you have a uniform cream
- You can distribute the cream now into desert bowls or just put the large bowl into the fridge where it should stay for 3-4 hours to cool the mousse.
You should play with the recipe. Depending on if you like it sweeter or darker you can use more chocolate or less sugar. If you make it really dark I would suggest trying to add some smokey whisky but be careful it changes the taste quite a bit.