Chocolate mousse Recipe

 

Ingredients

Four 4 servings

- 165 g  Black chocolate, at least 70% cocoa solids, finely chopped

- 240 g / 8 Organic or free range egg whites

- 20 g (4 teaspoon) Fructose (you should find fructose in a special market of pastry).

 

Methode

1. Place the chocolate in a large bowl set over a pan of hot water and leave to milt over a low heat. Turn the heat off. In an electrique mixer, (not on foull power) whisk the eggs whites and fructose until they form soft peaks (*1).
2. Whisk in 1/3 of the egg whites to lighten the mixture and immediately fold in the remaining egg white with a large spatula (*2).
3. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.

Tips

Pay attention to the temperature of chocolate melt. This temperature should be between 32 to 42°C.