Tuesday, February 07, 2006

French dark chocolate mousse

This is the real deal.

6 egg whites, beaten to stiff peaks
1 bar dark chocolate (70 % cocoa is best!) slowly melted in double boiler

Fold the chocolate into the eggs whites gently. Once blended, refrigerate a few hours until firm. Can be topped with whipped cream or raspberries, but is amazing in it’s plain, unadulterated form.

3 comments:

Matthieu said...

Bonjour,

pour la mousse au chocolat il faut battre les blancs d'oeuf en neige TRES ferme !

Jammie said...

What size is the bar of chocolate? How many ounces/grams? Thank you.

J. et K. said...

Bonjour Jammie,

I usually use a 100g bar, but have used more when combining several kinds of chocolate I already had on hand. I'd say anywhere up to 130g would be fine.

Bon appétit!