Jan 29, 2011

The simplest ever Chocolate Mousse

The Maitres Cuisiniers de France promote French cuisine all over the world. You can visit their site here...They recently printed a leaflet presenting 6 recipes. I tried one of those right away...the dessert one of course ;-))) A chocolate mousse...
OK, I know what you are thinking : "there is nothing special about a chocolate mousse" or "yet another recipe of Chocolate mousse"...
No, this one is special because you only need chocolate, sugar and egg whites. That's it! Yes, three ingredients only, no yolk, cream or gelatin... And, if you are a frequent reader of this blog, you know how I feel about recipes using egg white leftovers. Always useful to have in your recipe book!
The chocolate mousse has a good texture and lots of flavors (I used the best 72% chips from Michel Cluizel which helps a lot though) and is holding well even after a few days.
The only drawback is its sweetness... Some chocolate amateurs would consider it too sweet even if it is only 1/2 cup. The fact is that the whites need to be "serrer" with the sugar (to hold stiff picks) as a meringue since there is no cream and yolk. But I think there is a trick to counter balance the sweetness. The recipe calls for 100 gr unsweetened chocolate (>70%) and 200 gr semi sweet chocolate (50%).
  • 100 gr 70% unsweetened chocolate
  • 200 gr semi-sweet chocolate
  • 10 egg whites
  • 1/2 cup sugar

  • Melt chocolate on a bain marie over simmering water
  • Beat egg whites starting on low speed for 2-3 mn then high speed. Slowly add sugar until firm and glossy
  • Mix the melted chocolate with 1/3 of beaten whites. Then carefully fold the 2/3 until even consistency. Place in a bowl and refrigerate.

That's it!

1 comment:

bala murugan said...

Oh my! That oozing chocolate! Very much tempting and enticing.. Oh shoot, there goes my diet again! I'm craving one.

Bain Maries