Mousse au Chocolat
A delicious chocolate recipe that serves as a wonderful dessert or as a sweet afternoon snack.
This classic dessert was created by Charles Fazi, a Swiss chef, for the French King Louis XVI in the 18th Century.
Place 355 g chocolate chips in the bowl of a double-boiler
Stir gently the chocolate chips until melted. The liquid should not exceed 37ºC
Pour 240 g of heavy cream into a pot on medium heat
Add 24 g of sugar to the heavy cream
Whisk constantly until the heavy cream is at a simmer and sugar is dissolved. Turn off stove
Whisk in 29 g of brandy
Quickly whisk the cream while adding 36 g of pasteurized egg yolks
Continue to whisk to avoid the pasteurized egg yolks from scrambling
Mix the melted chocolate with a wooden spoon while pouring the heavy cream mixture into it
Add 240 g of pasteurized egg whites to the bowl of a stand mixer with a whisk attachment
Whip the egg whites. Begin on low and slowly raise the speed 3 times
Once reaching speed 4, add 24 g of sugar. Continue to whip until achieving stiff peaks
Carefully fold the egg whites into the chocolate
Gently press plastic wrap directly to the surface of the mousse. Refrigerate for 12h until the mousse is cool and set
The mousse is ready! Scoop as it is to enjoy a fluffy, set mousse, or stir to enjoy a smooth and creamier mousse!
Yield 6 people
Chocolate Chip355 g
Heavy Cream240 g
White Sugar48g, divided
Pasteurized Egg White240 g
Pasteurized Egg Yolk36 g