This Dark Chocolate Mousse is a really easy dessert to make and a real crowd-pleasing dessert! If you are a dark chocolate lover, this classic French dessert is for you!
180grDark Cooking Chocolate
10clFull Fat Milk
3Eggsat room temperature
Heat up the Cream and Milk in a small Pot. You want them to be warm, but not boiling.
Place the Cooking Chocolate in a Heat Proof Bowl.Pour the warm Cream & Milk over the Chocolate and stir to melt the chocolate.
Add the Butter to the Chocolate while still warm and mix well until completely integrated. Set aside to cool down.
Separate the Egg Yolks and Whites. Place the Egg Whites in a large, clean bowl with the pinch of Salt and beat with a Hand Mixer.When it starts getting foamy, gradually add the Sugar without stopping beating. Stop beating when hard peaks are formed.The hardest the Meringue (beaten egg whites) the hardest the Chocolate Mousse. With a soft Meringue, your Chocolate Mousse will be more liquid.
Add the Egg Yolks to the cooled Chocolate batter and stir until integrated. If the Chocolate batter is too warm, it will cook the Egg Yolks and you will end up with a weird consistency.
Gently fold in the Egg Whites into the Chocolate Batter.Try not to work the Mousse too much to avoid breaking the Meringue.
Cover the Dark Chocolate Mousse and place in the fridge to rest for at least 2 hours before serving.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com