Portion: 3
Portion size: 150 ml
Ingredients
108 g Semisweet chocolate
27 g Butter
2 pieces Egg yolks, medium sized
2 pieces Egg whites, medium sized
18 g Sugar
60 ml Heavy cream
Procedure
- Melt the chocolate over hot water or in a double boiler.
- Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.
- Separate the egg yolk and egg white. To separate the yolk from the white, crack the egg by tapping the center of the egg on a hard surface. Gently break apart the shell into two over a bowl. Transfer the yolk from shell to shell while letting the white drip to the bowl below. Place the yolk on a separate bowl.
- Add the yolks, one at a time. Mix in each yolk completely before adding the next.
- Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do not over beat.
- Fold the egg whites into the chocolate.
- Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture.
- Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.
- Chill the mousse well before serving.