1 Chop or cut your chocolate into small pieces. In a fairly wide saucepan, put hot water so that the bowl containing your chopped chocolate just touches the boiling water (bain-marie). Heat and stir. As soon as the chocolate is melted (barely warm), immediately remove your bowl from its heat source.
2 Bring your heavy cream to a boil with the vanilla sugar (or vanilla seeds), then pour while stirring over the melted chocolate.
3 Let cool slightly, then add the butter squares and the 4 egg yolks one by one.
4 Whip the egg whites until stiff peaks form, then just before the end add the icing sugar and whip more vigorously (whip firmly).
5 Fold 3 tablespoons of egg whites into your mousse, mix well with a whisk, then add the rest while mixing with a wooden spatula by cutting and gently lifting the mixture as you would for a soufflé.
6 Leave your chocolate mousse in the fridge for at least 12 hours, then about half an hour before serving, arrange your cat's tongue biscuits around it harmoniously. You can also serve it on spoons or in small glasses.
If you're serving adults, here are 3 wonderful accompaniments for chocolate mousse:
- 1 glass of aged Maury (Banyuls)
- or 1 glass of Pacherenc de Vic Bilh (or Jurançon)
- or 1 glass of Get set and crushed ice (Peppermint)
And for the children, orange juice or better yet mint water. And stop licking your fingers!
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