I have been strangely hesitant in posting my recipes, but here goes! I have been making this recipe for a little over two years and have tried several variations; the recipe below seems to be everyone’s favorite and the most classical. Be sure to let me know if you decide to give it a try!
If you are a lover of chocolate, or simply enjoy something sweet (without all that emotion some of us tie into our devotion to chocolate), you will surely savor the results of this simple and straightforward recipe. I have listed quantities for a single (generous) serving. These quantities can be easily and successfully multiplied for your purposes.
Ingredients
- 2 oz (57 gr) ~ good strong chocolate (see my notes below)
- .2 oz (6 gr) ~ salted butter (a nice teaspoon will do if you do not have a kitchen scale)
- 1 egg ~ the freshest possible, preferably Bio/Organic as you will not be cooking the egg
- Pinch of salt
Featured recipe picture in post is for three servings.
Notes on Chocolate: here in France Lind makes a baker’s chocolate that is 51% cocoa and is also the one featured in this post. So far this is my favorite one. I have tried a 70% cocoa and have found it to be too bitter.
Gather ingredients. In a large glass microwaveable bowl add butter and chocolate cut into small pieces. Microwave for 10 seconds, stir, repeat until completely melted. Once melted, set aside to cool. Be careful not to burn chocolate.
Separate eggs. Place egg yolk into a small bowl (you will add them to the melted chocolate once cooled). Place egg whites into a spotlessly clean and dry bowl, add just a pinch of salt and beat until soft peaks form.
Once chocolate has cooled a bit stir in the egg yolks. You will notice the mixture thickening up a bit.
Using a large sharp edged metal spoon, fold in the egg whites in three separate batches. Fold by scraping bottom of bowl to side and up, repeating slowly (do not stir) until all the whites are folded in. The purpose of folding is to keep the air and fluff of the egg whites. This process takes a few minutes, but it is the most important step in obtaining a light and airy mousse. Once all whites have been incorporated pour into individual bowls or cups and place in the refrigerator for a minimum of 2 hours or a maximum of 2-3 days. Take out of fridge 15-20 minutes before serving.
Et Voilà! Enjoy