A true mousse au chocolat has almost nothing in it, which is exactly why the chocolate has to be excellent. Cacao Barry Ocoa 70% is a dark couverture built for intensity with very low sweetness, and it turns four everyday ingredients into the dessert French bistros are judged on.
Prep time: 25 min (plus 4 h chilling) | Cook time: none | Serves: 6
Ingredients
- 200 g Cacao Barry Ocoa dark chocolate drops 70%
- 6 large eggs, separated, room temperature
- 60 g (¼ cup + 1 tbsp) sugar
- 200 ml (¾ cup + 1 tbsp) cold whipping cream 35%
- Pinch of fine sea salt
Method
- Melt the chocolate gently over a bain-marie and let it cool until just warm to the touch.
- Whisk the yolks into the chocolate one at a time. The mixture will thicken; that is normal.
- Whip the whites with the salt to soft peaks, then rain in the sugar and whip to glossy medium peaks.
- Whip the cream separately to soft peaks.
- Fold a third of the whites into the chocolate to loosen it, then fold in the rest in two additions, followed by the cream. Stop the moment it is uniform.
- Divide between six glasses and chill at least 4 hours. Finish with chocolate shavings and a whisper of cocoa.
Serve it cold with nothing else. This is the recipe to taste what a single-minded 70% couverture actually does.
