Air chocolate mousse
2 servings
20 minutes
Airy chocolate mousse is a true delight for lovers of refined desserts. Its history traces back to French culinary tradition, where the chocolate texture is perfected by the lightness of whipped egg whites. The flavor of this mousse is a delicate blend of rich cocoa and creamy softness, with a subtle sweetness from cane sugar. The dessert's lightness is achieved by carefully whipping the egg whites to stiff peaks, turning the mousse into a cloud of chocolate pleasure. It can be served as a standalone treat or complemented with fresh berries and cream. Serving it chilled enhances the flavor, making it an ideal finish to an exquisite dinner or a cozy evening with a cup of coffee. This mousse embodies elegance and balance, simplicity and sophistication.
1
Melt dark chocolate (recommend 60%+) in a water bath.
- Dark chocolate: 50 g
2
We separate the yolks from the whites. The yolks mixed with sugar are added to the melted cooled chocolate. Also, a couple of spoons of sour cream (can be replaced with whipped heavy cream) are added.
- Chicken egg: 2 pieces
- Cane sugar: to taste
- Sour cream 25%: 2 tablespoons
3
Whip the chilled egg whites separately with a pinch of salt. Gently fold them into the mousse. It is the whites (to 'stiff peaks'!) that give the dessert air.
- Chicken egg: 2 pieces
- Salt: pinch
4
Decorate with sifted cocoa or grated chocolate to taste. Let it rest in the refrigerator for at least 3 hours.
- Dark chocolate: 50 g
5
Serve chilled. Enjoy with a small spoon ;)