Recipe: Mousse or Chocolate Cream Liège Style

Name: Mousse ou crème au chocolat à la Liégeoise
Prep time: 15 min
Total time: 15 min
Yield: 12 portions
Ingredients: THE mousse au chocolatMousse ou crème au chocolat à la Liégeoise pour 12 personnes (12 petites tasses à expresso par exemple) :; 5 barres de chocolat de bonne qualité au lait. (éventuellement en chocolat noir).; 125 grammes de sucre.; 1 bonne càs de sucre glace.; 125 grammes de beurre demi-sel.; 5 oeufs (5 jaunes et 5 blancs séparément).; 1 pointe de sel.; 1 gousse de vanille (facultativement ou un autre parfum comme des zestes d'orange confits..mais ça reste très facultatif). On peut déjà préparer cette recette sans cet ingrédients.

By Howen Cook ★ ★ ★ ★ ★ 3.5/5 (2 reviews) Desserts

Prep 15 min

Total 15 min

Servings 12 serv.

Ingredients for 12 servings

THE chocolate mousse

Mousse or chocolate cream Liège style for 12 people (12 small espresso cups for example):
5 bars of good quality milk chocolate. (possibly dark chocolate).
125 grams of sugar.
1 good tbsp of powdered sugar.
125 grams of half-salted butter.
5 eggs (5 yolks and 5 whites separately).
1 pinch of salt.
1 vanilla pod (optionally or another flavor such as candied orange zest...but that remains very optional). You can already prepare this recipe without this ingredient.

Step-by-step directions

Preliminary note: this recipe has a rather personal form since it was written for my children and I am too lazy to rewrite it; -)
This recipe is intended with a food processor. By hand, it's possible, but tiring, difficult.
Accompaniment (almost) essential: A speculoos.
Drink: Coffee. For me, there is only coffee that goes well with chocolate and possibly a whisky-based liqueur or liqueur with orange or mandarin flavor...And none of this contradicts an espresso...
The preparation:
Separate the egg whites from the yolks, making sure there are no particles of yolks, nor other impurities in the whites (otherwise, they will not whip into peaks).
Weigh your sugar and put it in a container.
Same with your butter cut into small pieces so it's not too hard.
Scrape your vanilla pod (if you use vanilla).
Put the whites in the food processor, equipped with the whisk, with the pinch of salt and start the food processor to whip these whites into stiff peaks.
Meanwhile, melt your chocolate cut into small pieces, either in the microwave or in a double boiler.
When your whites are whipped and are very firm, add the powdered sugar by sprinkling it slowly and letting the food processor run.
Remove your very firm whites and set aside in a bowl.
Put in the food processor bowl, without washing it, the egg yolks, the sugar, the seeds from the vanilla pod and let it run for 1 minute with the robot whisk.
While letting the food processor run, add the butter piece by piece and thus build up the cream (yolks-sugar-butter-vanilla).
From this point on, you have two solutions: the quick one or the traditional one/
The quick solution:
In the bowl, slide the egg whites in little by little until all the whites are incorporated.
The traditional solution:
Remove the cream from the