Chocolate mousse with butter
4 servings
240 minutes
Chocolate mousse with butter is an exquisite dessert of French cuisine that offers delicate pleasure with every bite. Its history roots back to classic French gastronomy, where the combination of airy egg whites, rich chocolate, and butter creates a unique texture and flavor. This mousse is a symphony of deep chocolate notes, velvety cream, and light sweetness that melts smoothly in the mouth. Perfect for festive dinners or cozy evenings with a cup of aromatic coffee. Served chilled to emphasize the richness and contrast of flavors. It is important to be careful when mixing ingredients to maintain the airiness and lightness of the structure. This dessert is art embodied in a sweet treat that envelops everyone who tries it in tenderness and elegance.
1
Separate the egg whites from the yolks. Place the whites in one bowl and the yolks in another. It's important that the bowls are dry and clean.
2
Add a pinch of salt to the bowl with the egg whites.
- Salt: pinch
3
Whip the egg whites until frothy: after a few minutes of whipping, they should turn into a white compact mousse.
4
Break the chocolate into pieces and place them in a pot, adding a tablespoon of water.
- Chocolate: 200 g
5
Melt on very low heat and then add the butter.
- Butter: 30 g
6
Mix the yolks, add sugar, and whisk until the mixture turns white.
- Powdered sugar: 100 g
7
Pour the chocolate mixture into the bowl with the whipped yolks. Mix well.
8
Gently place the whipped egg whites on top in the same bowl.
- Chicken egg (large): 3 pieces
9
Then very carefully mix everything with a wooden spatula, pushing it down into the bowl and lifting it up.
10
The mousse should remain compact and not collapse.
11
When everything has turned into a homogeneous mass, place the mousse in the refrigerator (3 hours) and serve chilled.