BELGIAN CHOCOLATE MOUSSE

Yummy lets start the week as we mean to go on.

Ingredients 4 people

125g dark chocolate drops 25ml cream 2 egg yolks 60g fine sugar 3 egg whites

a pinch of salt

MEASURE YOUR INGREDIENTS

The first thing you need to do is carefully measure your ingredients. The texture and taste of your chocolate mousse will change if you use too much of one ingredient or not enough of something else.

If you don’t have chocolate drops, you can also cut bars in small pieces or grate the chocolate.

The cream should be of at least 35-40% fat in order to get a beautiful whipped cream.

Remember, you need 2 egg yolks, but 3 egg whites!

Try to use fine sugar to make sure it dissolves in the mousse.

Be careful with the salt! You can be adventurous, but you still want your chocolate mousse to taste of chocolate!

Start with measuring the chocolate and the cream. Put them together in a bowl which sits on a pot with hot water on the hob (au-bain-marie) and let the chocolate and cream melt.

Make sure the chocolate doesn’t burn and the temperature is not higher than 45°C. When the chocolate is melted you remove it from the hob and let it cool to body temperature.

Separate the egg yolks from the egg whites. It’s extremely important to do this carefully as having any egg yolk in your egg whites will cause problems when you come to whipping the egg whites later.

Put the egg yolks in a bowl and keep your egg whites separate

Beat the egg yolks before you add the sugar.

If you don’t beat the egg yolks, you run the risk of the sugar potentially ‘burning’ the yolks. When your yolks are smooth, add the sugar bit by bit and keep beating the mix with a ‘hand blender’ until you have a light yellow smooth texture.

Next, add the melted chocolate and cream to the mix of yolks and sugar and blend carefully until you have a dark brown smooth mixture.

Put the egg whites in a bowl and add a little bit of salt.

Beat the egg whites until you have a creamy fluffy white substance which doesn’t come out if you turn your bowl upside down. Be careful when you do this.

Add the fluffy egg whites to the chocolate and cream and stir it very gently. This is an important moment and will give your chocolate mousse the light fluffy airy texture . Take your time to do this well.

When you’re finished, cover the chocolate mousse and put it in the fridge for at least two hours. That way it will be more solid when serving but still have the airy light quality that will have it melting in people’s mouths.