Chocolate Mousse

Chocolate mousse is a classic dessert beloved all over the world. Here is a variation of the traditional recipe:

Ingredients

• 200 g of good-quality dark chocolate
• 3 eggs
• 50 g of sugar
• 250 ml of fresh cream
• A pinch of salt

Preparation

1. Begin by melting the chocolate in a double boiler. Make sure the water doesn’t touch the bottom of the bowl containing the chocolate. Once melted, let it cool to room temperature.
2. Separate the yolks from the egg whites. In a bowl, whisk the egg yolks with sugar until they turn light and frothy.
3. Add the melted chocolate to the whipped yolks and gently mix until you get a smooth mixture.
4. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. They should be firm but not too dry.
5. Fold in the whipped egg whites to the chocolate and yolk mixture with gentle movements from the top down to avoid deflating them.
6. In another bowl, whip the very cold fresh cream. This also should be gently folded into the mixture.
7. Once the mixture is smooth and lump-free, pour the mousse into individual glasses or a large bowl.
8. Let the mousse rest in the refrigerator for at least 3-4 hours before serving.

For an authentic Italian touch, you could add a dusting of bitter cocoa or finely ground coffee beans on top of the mousse before serving, for a flavor contrast that recalls the tradition of tiramisu.

Curiosity

Chocolate mousse has French origins and its name means “foam”. It is appreciated for its light and airy texture which, despite the richness of the chocolate, makes it a very elegant dessert. Be careful to fold in the whipped ingredients gently to preserve the mousse’s foamy structure.