I also added the yolk in the egg whites rather than adding it to the chocolate. Melt (good quality) dark chocolate and unsweetened chocolate powder together over a pan of simmering water ( bain-marie or water boiler), then fold in whipped egg whites with a little sugar and an egg yolk (as if as an afterthought).Īlthough slightly tweaked with more dark chocolate, less cocoa powder and the addition of salt, this is my favourite recipe originally inspired by chef Raymond Blanc. So the result is an intense mousse for the most gourmet of chocolate lovers. The whipped egg whites make this light and fluffy to appreciate the good quality of the chocolate. What makes an authentic French chocolate mousse? As you can see from the recipe below, it is made without any cream. Seizing of Chocolate Problem completely solved!įrench Chocolate Mousse Recipe – Without Cream
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