Used with permission from Bistrot Bistro located in Vancouver, B.C.
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Chocolate Mousse. Makes 8 servings
150g of the best quality chocolate you wish to use
- Incredible but true, these are just the two ingredients needed
- You can add what ever liquor flavor you wish but then it’s not chocolate mousse anymore
- Tip #1: Do not use chocolate milk, it will not set properly.
- Tip #2: Only exception is a little drop of coffee extract that enhances the chocolate flavor use the best quality if adding this.
- Melt the chocolate in a blow on hot water called bain marie
- Separate the egg yolk from white. Yolk goes in large round bowl.
- Beat up the egg white slowly first setting 2 for 1 minute and then 4 for 1 minute then top speed until firm
- This is trick #3 to get the maximum air into the mixture.
- Reverse the bowl if they stick you are good if they drop on the floor well you know what you need to do.
- When the chocolate is melted mix with the egg yolk quickly to not let them cook or you will have a grainy feel in the mousse.
- Now for the tricky part incorporation of the egg white to the chocolate.
- You need to be quick without loosing the air trapped in the white.
- At once put all the white with chocolate, with a flat cooking spoon both hand at the top of the bowl your left hand turn the bowl half way around and the other cut and turn the mixture delicately.
- Do not mix or you will have a runny soup for dessert. That the biggest trick #4
- Transfer in a clean bowl and let seat in the fridge for 4-5 hours to settle.
You thought it was easy with only two ingredients didn’t you, well if you fail come and try ours and if you can’t reproduce it we will show you the hands movement. Bon Appetit!
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