Recipe: Chocolate Mousse Guillaume Gomez

1 Put liquid cream and dark chocolate broken into pieces in a bowl, cover with plastic wrap then put in the microwave, be careful that the cream does not boil, it's just to mix it with the chocolate.

2 In another bowl separate the whites from the yolks, in the yolks mix with a whisk the 50g (1.75 oz) of sugar then add your hot chocolate cream mixture (thermal shock).

3 Whip your whites not too stiffly and then tighten them with your 100g (3.5 oz) of sugar.

4 Then pour half of your whites into your chocolate mixture and mix quite quickly then incorporate the rest by lifting and cutting.

Pour your mousse into the serving bowl, refrigerate it, above all do not touch it or knock it until it is well cooled because it is while cooling that the bubbles will form and give your mousse its creaminess.

Serve after a minimum of 12 hours in the refrigerator.

Now it's your turn to highlight this "Elysian" mousse in your meals.