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Mousse au Chocolat

December 2, 2016

When I was living in Paris, there were two restaurants that were tied for the best chocolate mousse. They were L'Ambassade d'Auvergne, and Chez Janou. Both mousses were rich, unctuous, deeply chocolaty, and they both had a bit of chewiness, that I loved. I never knew how to get that flavor and texture, until now! 

I've adapted the recipe from one of these restaurants to make the perfect Mousse au Chocolat, that tastes just like the ones I've been missing in Paris. 

 

Mousse au Chocolat: (4 servings)

4 Egg yolks

50g Sugar

125g Dark Chocolate (66%-70%), chopped

56g Butter, unsalted

15ml Grand Marnier

1t Vanilla extract

2 Pinches of salt

75g Egg whites

 

Using an electric mixer, whisk the egg yolks and sugar together until the color lightens and the mixture becomes light and fluffy, about 2 minutes.

 

 

As the yolks are whisking, melt the chocolate with the butter, Grand Marnier, vanilla, and salt over a double boiler, stirring with a silicone spatula until the chocolate it completely melted, then remove it from the heat. Mix the yolk mixture into the chocolate mixture. If it looks oily at all, do not worry, it will come together.

Whisk the egg whites in a clean bowl using an electric mixture until they form stiff peaks. Then, fold in 1/3 of the egg whites into the chocolate-egg yolk mixture, careful not to deflate the whipped whites. Once incorporated, fold in the second third of the whites, and finally, the last third. Make sure there are no pockets of egg whites in the mixture. Once fully incorporated, spoon the mousse into one large ramekin for sharing, or individual bowls or glasses for single servings. Garnish with powdered sugar, chocolate shavings, and fruit if desired. 

 

 

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