Mousse au Chocolat
A delicious chocolate recipe that serves as a wonderful dessert or as a sweet afternoon snack.
Place <quantity>355<unit>g</unit></quantity> chocolate chips in the bowl of a double-boiler
Stir gently the chocolate chips until melted. The liquid should not exceed <temperature>37ºC</temperature>
Pour <quantity>240<unit>g</unit></quantity> of heavy cream into a pot on medium heat
Add <quantity>24<unit>g</unit></quantity> 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 <quantity>29<unit>g</unit></quantity> of brandy
Quickly whisk the cream while adding <quantity>36<unit>g</unit></quantity> 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 <quantity>240<unit>g</unit></quantity> 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 <quantity>24<unit>g</unit></quantity> 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!
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