This is the lightest, most delicious chocolate mousse I have ever tasted; it melts in the mouth but is so cheap to make. With only four ingredients, you can't get a much more simple yet satisfying dessert, plus there's very little sugar. Such is the genius of Maman Blanc! For an interesting variation, this mousse can be baked in ramekins in a pre-heated oven at 200°C for 3 minutes and served warm.
Good-quality dark chocolate (at least 70 per cent cocoa solids), roughly chopped
Egg whites, medium, organic or free-range
Melt the chopped chocolate in a large heatproof bowl over a pan of simmering water. To avoid overheating, make sure the bottom of the bowl is not in direct contact with the simmering water. At 90°–95°C, cocoa solids begin to solidify and grain.
In the clean, dry bowl of an electric mixer, whisk the egg whites with the lemon juice on a medium speed until they form soft peaks.
Then switch to high speed and gradually whisk in the sugar.
Continue to whisk until you reach firm peaks.
Take a third of the egg whites and briskly whisk them into the hot melted chocolate, then immediately fold in the remaining egg whites using a large spatula.
Adding the cold egg whites to the warm chocolate must be done quickly and briskly because you are adding a cold mass (egg whites) to a hot mass (chocolate), and there is a risk that the cocoa butter within the chocolate will solidify, leaving you with a lumpy, grainy mousse.
Pour the mousse into individual serving bowls or glasses and leave it to set in the fridge for a minimum of 6 hours before serving.
Between 6 and 12 hours is the ideal setting time. Beyond 12 hours, the mousse will be much heavier, as the cocoa butter within the chocolate will set and firm up the mousse.
THIS RECIPE IS ADAPTED FROM THE BOOK KITCHEN SECRETS
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.