Chocolate mousse, Thomas Keller
ANTI-CHEF · ♥ 14.9K likes · 353.5K views · 29 min video
Read about mousses and creams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4½ oz bittersweet chocolate
- 2 tbsp unsalted butter
- 2 tbsp espresso
Melt the chopped chocolate, diced butter and espresso together in a double boiler, stirring frequently until smooth.
Thomas Keller's mousse and melting chocolate with espresso
Cool until the chocolate is just slightly warmer than body temperature; dab some on your bottom lip to test.
- 3 whole egg whites
- 1 tbsp sugar
Beat the egg whites until foamy, add the sugar and beat to soft peaks.
- 3 whole egg yolks
Stir the egg yolks into the chocolate; if the chocolate is too cool it will seize.
Fold in half the egg whites, then the remaining egg whites, then the remaining whipped cream.
- whipped cream
- chocolate shavings
Spoon into champagne glasses and refrigerate up to eight hours.