Work of art realised for Easter 2010

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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.

Chocolate work of art realised in Le Mans

WELCOME to chocolate lovers!

We are some young french chocolate makers in le Mans. We are in apprenticeship! We want you to discover our passion for chocolate...
We wish you a nice visit!