Café Gramercy · Annette’s Recipe Box
Annette's Chocolate Mousse
Once the air is in, fold gently. Gentle folding keeps the air, and the air is what makes it a mousse.
Ingredients: 200 g good dark chocolate · 4 eggs, separated · 30 g (2½ tablespoons) sugar · pinch of salt · a little butter (optional)
Method
- Melt the chocolate gently and let it cool until just warm. Stir in the egg yolks, one at a time, to a glossy cream.
- Whip the egg whites with the salt to soft peaks, add the sugar, and whip to a firm, shining meringue.
- Stir a spoonful of the whites into the chocolate to loosen it, then fold in the rest in two gentle additions, lifting and turning until just combined. Fold only until the streaks are gone; the lightness is yours to keep.
- Spoon into glasses and chill at least 3 hours. Simple, and always right.