DARK CHOCOLATE MOUSSE: THE PROFESSIONAL RECIPE

La dark chocolate mousse is a dessert made from dark chocolate, Italian meringue, gelatin and crème fraîche.

Easy and quick to make, with a professional consistency and flavor, it is perfect at the end of a meal or during snacks of the day.

Level of difficulty: easy
Preparation time : 15 min
Rest time : -
Cooking time : -
Total time : 15 min
Ingredients: 6 people
250 g dark chocolate (55% cocoa)
160 g Italian meringue
5 g of gelatine leaves
500 g of fresh cream
Italian Meringue:
60 ml of water
200 g powdered sugar
125 g of egg whites
50 g of semolina sugar

Italian Meringue:

  • Pour the water and 200 g of sugar in a saucepan and heat up to 121 ° C.
  • At 115 ° C, start whipping the egg whites until stiff, adding 50 g of caster sugar.
  • Drizzle with the cooked sugar and continue to whisk on medium speed until cool.

Chocolate mousse :

  • Melt chocolate up to 45 to 50 ° C.
  • Whip the crème fraîche until soft peaks are obtained
  • Mix the chocolate with some of the semi-whipped cream.
  • Soak the gelatin in cold water for 5 min.
  • Once the gelatin has softened, pour a few tablespoons of cream into a saucepan and heat (without boiling). Add the lightly squeezed gelatin and mix with a spatula.
  • Add the melted gelatin to the meringue and mix.
  • Slowly whip the cream until you get soft peaks and gently add to the meringue. Stir and pour into a mold.
  • Put in the freezer for more than 4 hours.
  • Decorate with cocoa, red fruits ...
  • Serve and enjoy!

Quote about cooking:

“Cooking is an art, but as with any art, you have to know the techniques and the material. "

Nathan Myhrvold