Pierre Hermé reveals his recipe for Chocolate Mousse, A gourmet chocolate mousse, airy as you wish, thanks to the whipped egg whites.
For 4 people :
- 170g dark pastry chocolate
- 8 cl hot whole milk
- 1 egg yolk
- 4 egg whites
- 20 g caster sugar
-Melt the chocolate cut into pieces in a bain-marie until smooth and shiny.
-Pour the hot (but not boiling) milk over the melted chocolate. Mix with a spatula and finish with a whisk so that the texture is homogeneous. -Add the egg yolk to the melted dark chocolate/milk preparation when it is lukewarm. Whisk in the egg yolk.
-Start beating the egg whites until stiff. When they start to foam, gradually pour in the caster sugar. Continue whisking until a bird’s beak forms.
– In a large container, put the chocolate mixture and add a third of the beaten egg whites. Whisk vigorously so as to loosen the chocolate mixture (and without worrying about breaking the whites).
-Pour the rest of the beaten egg whites and this time incorporate them delicately with a spatula and by lifting your device.
-Pour the preparation into cups/ramekins and leave to set in the fridge for at least 2 hours. Sprinkle with a few chocolate bills before serving and tasting