Chocolate Mousse
Airy, intense, and no complications. The trick is beating the yolks well until they turn pale, and not overdoing the egg whites. 24 hours in the fridge and it's done.
- 14 bars of Águila chocolate (~330 g / 11.6 oz)
- 330 ml (1.4 cups) heavy whipping cream (not the cooking kind)
- 4 eggs, very cold
- 6 dessert spoons of sugar (4 for the yolks, 2 for the whites)
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1
Melt the chocolate
In a pot over low heat: 330 ml of cream + the 14 chocolate bars broken in half. Stir until completely smooth and glossy. Let it cool down. Do not use it hot.
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2
Separate the eggs (COLD)
Separate the yolk from the white while the eggs are very cold: the yolk won't break. Yolks in one bowl, whites in the mixer bowl.
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3
Beat the yolks (key step)
Add the 4 tablespoons of sugar to the yolks. Beat hard until they DOUBLE in volume and turn almost white. This step is essential for the mousse's structure.
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4
Beat the whites (key step)
Add the 2 tablespoons of sugar to the whites. Beat to SOFT peaks: they need to hold their shape but not be stiff. This is what gives the mousse its air.
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5
Fold the chocolate into the yolks
Pour the warm chocolate over the beaten yolks. Stir gently with a hand whisk until it becomes a smooth, even mixture.
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6
Fold in the whites
Add the whites to the chocolate-and-yolk mixture in stages. Slow, folding motions with a spatula, from the bottom up. No rushing: the air is what makes it a mousse.
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7
Fridge for 24 hours
Pour into a large bowl or individual cups. Refrigerate for at least 24 hours before serving.
- Cold eggs: the yolk won't break when you separate it.
- Yolks beaten until pale: they give the mousse its structure.
- Whites to soft peaks, not stiff: that keeps the mousse airy.
- Leftovers keep perfectly in the fridge for 3 days.