Pierre Hermé reveals his recipe for Chocolate Mousse, A gourmet chocolate mousse, airy as you wish, thanks to the whipped egg whites.

chocolate mousse Pierre Hermé

For 4 people :

  • 170g dark pastry chocolate
  • 8 cl hot whole milk
  • 1 egg yolk
  • 4 egg whites
  • 20 g caster sugar

Steps :

-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

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