There is the cutest French ad for chocolate mousse, where a little boy, caught by his mum with huge chocolate whiskers right before lunch, blames his goldfish for having eaten the thing.
As a grown up there is nobody but yourself to blame you for indulging into a chocolate mousse guilty pleasure. If you still feel like you could use an excuse, my angle is to lick every inch of the dish as it’s really alleviating washing the dishes !
- 320g unsweetened chocolate 70%
- 80g butter
- 100g sugar
- 8 eggs
- 1 pinch of salt
- Optional: coconut flakes and raspberries
1. Dice the chocolate and melt it with the butter in bain-marie. This allows to heat ingredients gently. You don’t need a special device: just pick two pots, one bigger than the other. Fill the bigger one with a bit of water, place the smaller one in that water, with the ingredients in it. The water is going to boil under the smaller pot and will heat it. Once melted let it rest until it’s lukewarm.
2. Split the egg yolks from the whites. Gently whisk the yolks so they are runny and set aside. Whisk the whites with the pinch of salt. Once foamy, add in the sugar gradually and keep whisking until they’re firm. The test is to flip the bowl upside down: and the mix should stay in the bowl. Very gently mix the yolks in the whites, with a spatula, always mixing in the same direction not to break the whites.
3. Same procedure to blend in the chocolate mix. Little by little add in the eggs, mixing slowly, in a round movement from top to bottom, until completely blended.
4. Pour the mousse in a large bowl or individual ones and set to rest in the fridge for 3 to 4 hours.
5. I like to add flavors like unsweetened coconut flakes, or to savour with raspberries and strawberries.
Happy chocolate whiskers !