Mousse Au Chocolat – Deep, Dark & Sinful
The French, how do I love thee? Let me count the ways. 1) My wonderful boyfriend 2) delicious desserts. Rich and decadent, the perfect way to satisfy your sweet, chocolaty tooth…
I’ve always preferred chocolat au lait but my French counterpart is slowly but surely converting me to the dark side. Whenever I do our groceries, I always make sure to stock up on Lindt, usually 85% but on occasions I’ll stumble upon 90% and what a treat for him! He’s even gone as far as eating an actual cocoa bean when we were in Bayonne.
A technique first taught to me by his cousin visiting us from Paris, I never jumped on another opportunity to prepare this dessert until after our return home from France this summer. Traveling never ceases to inspire us to go outside our boundaries and cook! I was especially excited to use our replenished stock of piment d’espelette! Who would’ve guessed my first recipe for this A.O.C. spice would be for dessert?
|4 1/2||ounces Lindt 85% dark chocolate|
|1/2||cup heavy cream|
- Break the chocolate in several large chunks and using the bain-marie technique, melt the chocolate. Meanwhile, heat the heavy cream in a small saucepan and bring to a boil.
- In a large mixing bowl, whisk the egg whites until it turns into a white froth (you can either give your arms a workout or I use our beloved Cuisinart hand blender with a whisk attachment). Slowly add sugar to your egg white mixture. Continue to whisk until firm.
- In a separate bowl, gradually add the heavy cream to the melted chocolate. This mixture should thicken. With a wooden spoon, gradually fold egg white foam into the chocolate mixture, using large circles. Transfer into individual ramekins and refrigerate for at least 3 hours. I love to add different flavors to each serving by alteranting with orange zest, berries, chopped nuts or our personal favorite, piment d’espelette!