Chocolate Mousse

Chocolate mousse is a classic dessert, loved all over the world. Here is a variant of the traditional recipe:

Ingredients

• 200 g of good quality dark chocolate
• 3 eggs
• 50 g of sugar
• 250 ml of fresh cream
• A pinch of salt

Preparation

1. Start by melting the chocolate in a double boiler. Make sure the water does not touch the bottom of the bowl containing the chocolate. Once melted, let it cool to room temperature.
2. Separate the egg yolks from the whites. In a bowl, beat the egg yolks with the sugar until they become light and frothy.
3. Add the melted chocolate to the beaten yolks and mix gently until you obtain a homogeneous mixture.
4. In another bowl, whip the egg whites to stiff peaks with a pinch of salt. They should be firm but not too dry.
5. Incorporate the whipped egg whites into the chocolate and yolk mixture with gentle movements from top to bottom to avoid deflating them.
6. In yet another bowl, whip the fresh cream which must be very cold. The cream must also be incorporated with gentle movements into the mixture.
7. Once the mixture is smooth and without lumps, pour the mousse into individual glasses or a large bowl.
8. Let the mousse rest in the refrigerator for at least 3-4 hours before serving.

For an all-Italian touch, you could add a dusting of unsweetened cocoa or finely chopped coffee beans on top of the mousse before serving, for a contrast of flavors that recalls the tradition of tiramisu.

Trivia

Chocolate mousse has French origins and its name means “foam”. It is appreciated for its light and airy consistency which, despite the richness of the chocolate, makes it a very elegant dessert. Be careful to incorporate the whipped ingredients gently to maintain the foamy structure of the mousse.