Chocolate Mousse



  • 340g good quality chocolate, semisweet
  • 40ml whole milk
  • 200ml whipping cream
  • 40g unsalted butter extra
  • 6 eggs
  • a pinch of salt
  • 30g sugar
  • Cut the chocolate into pieces. Place chocolate chips in a large bowl.
  • Heat the milk and cream in a saucepan just until boiling. Remove from heat and keep you.
  • Cut the butter into small pieces.
  • Separate the eggs. Beat the egg whites very stiff with salt and sugar. In the last seconds before turning off the mixer, add the egg yolks.
  • Add the milk and cream mixture to chocolate. Mix well until the chocolate melts. I recommend using a foué to stir the mixture until the temperature about 40 degrees, slightly warmer than its lip. Add butter and continue mixing until melted.
  • Add a little of the chocolate mixture to eggs. Mix gently with a spatula silicon. Then add the egg mixture once the chocolate mixture, incorporating everything with gentle movements that do not lose the clear air. Mix just until uniform with a mousse.
  • Transfer mixture to bowl in which you want to serve. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
  • It is recommended that one should serve the mousse within 24 hours because of the eggs. I think it will have no problem, because there will be nothing left!

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