The first task is melt the chocolate, what we do in a double boiler or in the microwave, in batches of one minute and always at medium power. Once we have the melted chocolate, we aerate it to lower its temperature a bit. On the other hand, we whip the cream with the rods and leave it firmly in the fridge to keep it cold.
Later we separate the whites from the yolks, adding the latter to the chocolate and butter mixture when it has cooled down a bit. We mount the egg whites, first at a slow speed and then faster. When they are almost assembled, add the sugar little by little and continue beating until they are firm and shiny enough to make a meringue.
We add the egg white meringue to the mixture of chocolate and egg yolks, but we do it little by little and always giving enveloping movements. We do not add all the whites at once but add a little and mix it and repeat the operation so that the whites are not lowered. Once the whites are incorporated, we do the same operation with the whipped cream.
We add a little of the whipped cream to the bowl where we are mounting the mousse and once integrated, we continue to incorporate the cream until it is more or less homogeneous. With a silicone spatula and always giving enveloping movements We will achieve it in about 5 minutes with a little patience.
Quick and easy chocolate cake in 15 minutes
With what to accompany the chocolate mousse
The chocolate mousse It can be eaten like this, as it is, directly by the spoonful, but you can also make cakes and other presentations. The normal thing is that since it is so good, the mousse does not last long in your fridge but it can last between three and four days in perfect condition.
Variation: If you decide to make the mousse with milk chocolate, in that case you should reduce the amount of butter and sugar by using 75 g instead of 100.
Directly to the Palate | Individual flans of cottage cheese and sautéed strawberries. Dessert recipe
Directly to the Palate | Donnoli recipe, the dessert that is all the rage in America