Recipe: Marc T
Photography James Margolis
photo styling: Marc T
photo styling: Marc T
Chocolate mousse in one of my favorite desserts. The flavors and the texture of this mousse is simply a heavenly experience.
It is amazingly easy to make this mousse but you will have to use the top quality ingredients or the sublime effects will not work! So do not hesitate to use chocolates from Valrhona , Michel Cluzell or Stefano Strata organic chocolate from Turin in Italy. Strata produces and uses one of the best chocolates in the world. I recommend to use original Bourbon Vanilla number 8, look if the vanilla pods are not dry but fatty. Do absolutely not use cheap synthetic extracts, it will just kill your mousse.
Do not consume the mousse to cold and let it sit for 10 to 15 minutes out of the fridge before serving
You have to use:
300 g of quality chocolate Valrhona Caraibe 63% or Araguani 72% or top quality organic chocolate from Michel Cluzell or Strata.
1 tbs Valrhona cacao powder
2 x 75 g of confectioners sugar
1 vanilla bean
4 egg yolks
60 ml fresh cream
250 g egg whites
The making of:
Melt the chocolate in a bain-marie on a low fire. it is important not to boil the water.
Whisk the egg yolks with 75 g sugar, vanilla and add at the end the cream, stir well to obtain a smooth creamy substance.
Whisk the egg whites on high speed in the mixer and when the egg whites are foggy slow down the speed half. Add the sugar in three times.
Whisk until stiff peaks.
Stir in the cacao powder and mix the melted chocolate slowly in the cream mix and stir well to obtain a homogeneous mass.
The chocolate mix will stiff up dramatically and do not worry.
Fold in the egg whites and the stiff mass will become again smooth.
Poor the mousse in serving glasses and set away in the fridge for minimum one hour. Decorate with a sprig of fresh mint and with a fresh red fruit before serving.
