A perfect treat for those summer days. I tested it for you:
Dark Chocolate Mouse:
170 g dark chocolate (good quality and 65% to 70% cocoa. Indeed, when using quality ingredients, the result is always Extraordinary)
8 cup whole milk 1 egg yolk
4 egg whites 20 g caster sugar
Preparation:
1. Melt chocolate in double boiler or microwave. (According to the original recipe, it should melt the chocolate in a bain marie, but for those who are in a hurry, the microwave is also a good alternative.)
2. Bring the milk to a boil, pour over the melted chocolate, whisking. Check temperature by dipping a finger: the chocolate should be warm but not hot (40 °), add the egg yolk and mix well (the chocolate will have a smoother appearance). Leave to cool.
3. Beat the egg whites until stiff, adding sugar, pinch by pinch. (You can use an electric mixer. Personally, in preparing this recipe, I climbed the white hand and I loved seeing the change in texture gradually Anyways, do not 'break' the white snow on the wing too! Must remain polished white and firm. To check, remove the whip of white: the point which remains at the end of the whip must be firm and shiny.)
Fold one third of white chocolate, whisk briskly. Stir in remaining whites in raising the mass, the middle to the edges, while holding the container on the other hand and rotating it as you go. (This step is very important that the foam is light and airy, do not overmix the foam too, always add the white mass in thicker and not in the thick white mixture, it will stifle the mixture.)
4. Garnish mousse individual ramekins or a large glass of service. Refrigerate 1 hour before serving decorated with raspberry or chocolate shavings or half a strawberry.
Bon appetite!
original recipe: the book 'Like a Chef', page 577
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