Chocolate Mousse
Ingredients: Dark Couverture Chocolate, Egg Yolks, Egg Whites, Extra Fine Granulated Sugar, Heavy Cream · 35 min cook time · 310kcal · $12.50
Ingredients
100g Dark Couverture Chocolate, 2ea Egg Yolks, 2ea Egg Whites, 20g Extra Fine Granulated Sugar, 100ml Heavy Cream, 1tbsp Rum, to taste Cocoa Powder, to taste Whipped Cream, to taste Strawberries
Instructions
1. Shred the couverture chocolate and melt it in a bowl heated with steam.
2. Beat the two egg whites in a bowl with a hand mixer, then add extra fine granulated sugar in three steps. Beat until it reaches a stiff peak stage and has a glassy texture.
3. Clean the beaters, then beat the heavy cream in a bowl chilling in ice water until it reaches a soft peak stage.
4. Remove the melted chocolate from the steam, add two egg yolks, and mix with a spatula.
5. Add about 1/3 of the meringue to the chocolate and combine thoroughly. Repeat this process until all meringue is gently folded in.
6. Add the whipped cream and rum, and combine the mixture evenly with minimal folding actions.
7. Pour the chocolate mousse into the 6 ramekins, arrange the surface with the back of a spoon, and thoroughly chill in the fridge or freezer.
8. Sprinkle cocoa powder on top, squeeze whipped cream, and garnish with a strawberry.
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