This recipe is by renown French pâtissier Pierre Hermé. Not only is it infallible, contains no cream or butter and almost no sugar, but most importantly it also tastes marvelous. I have been making it since my student years and am still now always struck by its rich, intense chocolate taste and silky texture, melting luxuriously in the mouth as thousands of tiny air bubbles dissolve on the tongue.
Most exquisite mousse au chocolat
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Recipe by: Pierre Hermé, Le Larousse du Chocolat Busy:15 min, Total prep time: 15 min (plus at least 1 hour chilling time) Serves: 6-8 |
Melt the chocolate with a 1/4 of the milk in the microwave in a large size mixing bowl by bursts of 30 seconds, stirring between each microwave session.
Pour the rest of the milk on the chocolate and beat with a fork until reaching a shiny, smooth texture that is not too hot (you should be able to put your finger in it without burning yourself)
Add the egg yolks and mix energetically.
Beat the egg whites into firm peaks with an electric mixer, slowly adding the sugar: start on medium-low speed first and when the whites become a greyish, bubbly liquid, slowly increase the beating speed and start adding the sugar. Stop as soon as the egg whites develop into shiny peaks that don’t droop.
Dip your finger into the chocolate mix, the chocolate should be just above body temperature, i.e. you should barely feel a sensation of warmth.
With a soft spatula, stir in 1/3 of the egg whites, then delicately fold the remaining whites in.
Pour the mousse into individual serving glasses or ramequins, and allow to set in the fridge for at least one hour.
Bring the milk to a boil
Melt the chocolate with a 1/4 of the milk in the microwave in a large size mixing bowl by bursts of 30 seconds, stirring between each microwave session.
Pour the rest of the milk on the chocolate and beat with a fork until reaching a shiny, smooth texture that is not too hot (you should be able to put your finger in it without burning yourself)
Add the egg yolks and mix energetically.
Beat the egg whites into firm peaks with an electric mixer, slowly adding the sugar: start on medium-low speed first and when the whites become a greyish, bubbly liquid, slowly increase the beating speed and start adding the sugar. Stop as soon as the egg whites develop into shiny peaks that don’t droop.
Dip your finger into the chocolate mix, the chocolate should be just above body temperature, i.e. you should barely feel a sensation of warmth.
With a soft spatula, stir in 1/3 of the egg whites, then delicately fold the remaining whites in.
Pour the mousse into individual serving glasses or ramequins, and allow to set in the fridge for at least one hour.
Choose good quality chocolate. I use Lindt 70% cocoa, and with it I don’t really feel the need to add sugar. If using Green and Black chocolate, you will need the sugar though as this brand is more bitter. All in all, it all depends on the type of chocolate you use and your personal taste. For a stronger flavour, you can also add a couple of pinches of instant coffee to the chocolate.
Ingredients
260 g 70% cocoa good quality dark chocolate
12 cl whole milk
2 egg yolks
6 egg whites
30 g sugar
2 pinches of coffee (optional)
260 g 70% cocoa good quality dark chocolate
12 cl whole milk
2 egg yolks
6 egg whites
30 g sugar
2 pinches of coffee (optional)
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