Ingredienti
[ 200g | 7oz ] dark chocolate
[ 100g | 1/2c (scant) ] sugar
[ 200ml | 1 c ] heavy cream
[ 20g | 1tbsp ] butter
4 eggs
grated chocolate (optional)
whipped cream (optional)
strawberries (optional)
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Ricetta
Melt the chocolate with the butter in a microwave or a water bath. Separate the yolks and whip them with the sugar and cream. Thoroughly mix with the chocolate. In a separate bowl beat the egg whites stiff. Gently fold in the chocolate yolk mixture. Cool for 4 hours. Serve with whipped cream, grated dark chocolate, and strawberries if you wish.
Notes: The egg whites should be stiff but not dry. For easier beating make sure there is no yolk in the white, that the bowl is perfectly clean, and add a pinch of salt.
When folding the chocolate and egg whites the mousse should be mixed until uniform but remain light and airy. Do not overmix.
Consider a caramel variation: take [ 175 g | 1 c ] of sugar and [ 100 ml | 1/2 c ] of water and bring to a boil. Continue cooking while stirring until the sugar turns light brown (about 15 minutes, or when it reaches a temperature of [ 170 C | 340 F ]). Drizzle a third of the caramel on a piece of parchment paper (for decoration). Add the cream to the remaining caramel reheating as necessary (you may have to move fast once the sugar caramelizes since it's very difficult to work with when it cools). Proceed as before substituting the caramel for the sugar and cream. Decorate with caramel candy bits.
Copyright © 2001-2009 Gianmarco Pinton
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