27 lines
1.1 KiB
Markdown
27 lines
1.1 KiB
Markdown
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# Chocolate Mousse (Raymond Blanc)
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### Ingredients
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* 165 grams dark chocolate
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* 240 grams egg whites
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* 40 grams caster sugar
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### Directions
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Melt the grated chocolate in a 20cm bowl set over a pan of simmering water, for 10 mins or so. Then turn the heat off.
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In an electric mixer on medium speed, whisk the egg whites and sugar until they form soft but firm peaks.
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Remove the bowl of melted chocolate from the bain-marie, place it next to the bowl of egg white and have a whisk ready by its side. Now you must work fast. Scoop a third of the egg white into the melted chocolate and abruptly and with no mercy whisk the egg white in; this will lighten the chocolate mixture for further incorporation of the egg white.
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Now you take your time. Delicately fold in the remaining egg white using the spatula. Your chocolate mousse is now ready.
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Pour into a serving bowl or individual glasses, as you wish, and leave to set in the fridge for 2 hours or until required.
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This recipe is best prepared 2 - 8 hours in advance and kept covered in the fridge. It will be at its eating best up to 1 day.
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### Meta
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author: Raymond Blanc
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tags: Puddings and Desserts
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