The texture light and fluffy, the taste not too sweet but rich in chocolate flavor. The chocolate for this classic French dessert has to be of good quality; the higher the cocoa content, the more intense the chocolate taste.
In a pot bring the milk to a boil then remove from the oven and add the chocolate, stirring well with a whisk. As soon as the chocolate is dissolved whisk in the egg yolks, beating continuously, 2 – 3 minutes. Transfer the mixture into a large mixing bowl and set aside for 10 minutes, stirring every 2 – 3 minutes. In a second mixing bowl beat the egg whites until they form soft peaks. Trickle in the sugar and continue to beat for another 2 – 3 minutes. Using a whisk gently fold in 1/3 of the whipped egg whites under the chocolate mixture. Then using a rubber spatula fold in the remaining whipped egg whites. Transfer the mousse into a serving bowl and chill in a refrigerator for at least 4 hours before serving.Mousse Au Chocolat
Ingredients
Method
