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.


Matthieu said...


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!