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.
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2 comments:

  1. Always the Clay10:02 PM

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

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  2. Senegal Daily10:08 PM

    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!

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