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Chocolate Mousse (with Egg)
Chocolate mousse is a smooth and creamy delight, made with eggs to achieve a fluffy texture and rich flavor.
chocolate
mousse
dessert
traditional
creamy
Ingredients
Servings:
4

Ingredients

  • recipe-2
  • 100 ml140 ml
  • 3 3
  • 60 g30 grams
  • 200 g150 grams
  • 6 g4 grams
  • 400 ml280 ml
Step-by-step Guide

Recipe School for Women

  • Hydrate the gelatin in very cold water for about 5 minutes until it is soft.
  • In a bowl, mix the egg yolks with the sugar and stir well with a whisk until a homogeneous and slightly frothy mixture is achieved.
  • In a saucepan, bring the milk to a boil until it reaches the boiling point.
  • Slowly pour the hot milk over the bowl with the egg yolks, stirring constantly to prevent the yolks from cooking, and ensuring that it fully integrates.
  • Return the mixture to the saucepan and cook over low heat until it reaches 82ºC, stirring constantly to prevent it from curdling.
  • Remove from the heat and add the previously hydrated and well-drained gelatin, stirring until it is completely dissolved.
  • Melt the chocolate in a double boiler, ensuring that no water from the double boiler gets into the chocolate to prevent it from being ruined.
  • Transfer the melted chocolate to a clean and dry bowl.
  • Gently incorporate the cream into the chocolate, stirring until you achieve a homogeneous mixture.
  • Homogenize the chocolate by using an immersion blender in the saucepan without incorporating air. Place the turned-off immersion blender into the saucepan so that the blades touch the bottom, turn on the blender Without Lifting it from the bottom, and move it slightly without shaking or stirring. Turn off the blender and then remove it from the chocolate.
  • Whip the cream until it reaches soft peaks, being careful not to overbeat.
  • Add one-third of the whipped cream to the chocolate and gently fold with a rubber spatula, moving slowly and smoothly from the center towards the edges with enveloping motions.
  • Incorporate the remaining whipped cream into the chocolate mixture and mix slowly until fully integrated and homogeneous.

Recipe by Julie Andrieu

  • Melt the dark chocolate over a bain-marie without exceeding 60°C, ensuring that the water does not touch the container holding the chocolate.
  • Turn off the heat and add the milk chocolate. Stir until completely melted and uniformly integrated.
  • Add the room-temperature butter and continue stirring until it melts and blends well with the chocolate.
  • Meanwhile, beat the whole eggs with the sugar using an electric mixer for 15 minutes, until the mixture turns white and nearly triples in volume.
  • Transfer the chocolate mixture to a large bowl. Add half of the egg yolks and gently stir with a cat’s tongue spatula from the center outwards in a clockwise direction, while using the other hand to turn the bowl counterclockwise.
  • Incorporate the other half of the egg yolks and continue stirring until the mixture achieves a uniform color.
  • Directly fill the individual glasses where you will serve the mousse, distributing it evenly.
  • Let the mousse rest covered in the refrigerator for 2 hours to gain consistency.
  • If you want the mousse to be firmer, let it rest for 4 to 12 hours in the refrigerator.
  • Remove the glasses from the refrigerator half an hour before consuming so that the mousse reaches the optimal temperature for enjoying.
Recommendations & Tricks
  • When melting chocolate, do it in a bain-marie to prevent it from burning and to achieve a smooth and uniform texture.
  • Make sure the eggs are at room temperature before beating the egg whites; this will help achieve a firmer and more stable foam.
  • Chill the mousse in the refrigerator for at least 3 hours before serving so that it reaches the perfect consistency.