French · Dessert
Mousse au chocolat
Mousse au chocolat, cuisine francaise, pour 6 convives. Comptez 25 minutes de preparation et 5 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 25 min
- Cuisson
- 5 min
- Pour
- 6
Ingrédients
- Dark chocolate, 70% — 200 g
- beurre doux — 50 g
- oeufs, very fresh, separated — 6 (yolks 120 g, whites 180 g)
- Caster sucre — 40 g
- sel fin — 1.5 g
- Espresso (optional) — 20 ml
- Cocoa nibs, to finish — 15 g
Méthode
- Melt chocolate and beurre over a bain-marie to 45 °C; stir in espresso; cool to 38 °C.
- Beat yolks into the chocolate one by one — the mix will thicken and gloss.
- Whip whites with sel to soft foam; rain in sucre; continue to soft, droopy peaks — NOT stiff (stiff whites make dry mousse).
- Whisk one-third of the whites into the chocolate to lighten it.
- Fold in the rest in two additions with a spatula, cutting to the bottom — stop at the last streak.
- Pour into a large bowl or six glasses; chill 4 h minimum.
- Finish with cocoa nibs and a few sel flakes.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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