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Hello! Here is the recipe for the classic and elegant French chocolate mousse. This is a truly decadent dessert that is sure to delight everyone.
Chocolate Mousse: The Classic and Elegant French Recipe
Chocolate mousse is a light yet rich dessert, perfect for ending an elegant dinner. The secret lies in the quality of the ingredients and the careful and patient preparation.
Ingredients:
200g dark chocolate (min. 60-70% cocoa)
4 eggs (separated, at room temperature)
50g icing sugar
2 tablespoons cold water
1 teaspoon vanilla extract (or scraped seeds from half a vanilla bean)
A pinch of salt
200ml chilled whipped cream (min. 30% fat)
Preparation:
Melt the chocolate: Break the chocolate into small pieces and place in a heatproof bowl. Prepare in boiling water or in the microwave on low heat, melting carefully. It is important that the chocolate does not get too hot, as it may burn or become brittle. Allow to cool until lukewarm.
Yolk base: Beat the egg yolks with the icing sugar and cold water in a heatproof bowl until you get a light, pale cream. Place the bowl over a pan of simmering water (making sure the water doesn’t touch the bottom of the bowl) and heat, stirring constantly, for 5 to 7 minutes, until thick and foamy. This step not only thickens the base, but also helps pasteurize the eggs. Remove from the heat, add the vanilla extract and let cool slightly.
Mix the chocolate and egg yolk cream: When the chocolate and egg yolk cream are lukewarm, pour the melted chocolate into the egg yolk cream. Mix until the mixture is smooth. It’s important that both bases are cool enough to not melt the whipped cream that will be added in the next step, but not too cold so that the chocolate doesn’t stick.
Prepare the egg white foam: In a completely clean, grease-free bowl, beat the egg whites with a pinch of salt until stiff peaks form.
Prepare the whipped cream: In another bowl, beat the cold whipped cream until stiff peaks form. Be careful not to overbeat, as this can result in a buttery consistency.
To assemble:
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