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Mousse au chocolat

Bruno Albouze · ♥ 1.2K likes · 23.6K views · 3 min video

Read about mousses and creams in the BrightCulinary Book

Mousse au chocolat, from the video Makes 8
Timestamp
Ingredients
Method
Techniques
  • 250 g chocolat noir
  • 70 g crème fraîche
  • 150 g blancs d'oeufs
  • 100 g jaunes
  • 120 g sucre
▶ 0:22
  • crème de tartare
Separate room-temperature eggs; put the whites in the mixer bowl with a quarter of the sugar and a pinch of cream of tartar or a few drops of lemon.
Starting the egg whitesWhipping
▶ 0:36
Beat at full speed a few seconds, then reduce the speed and let it run to incorporate air.
▶ 0:36
Meanwhile melt the chocolate gently and hold it at 50C.
▶ 0:55
Stir in the crème fraîche; keep the mixture supple and warm.
Melting the chocolate with crème fraîche
▶ 0:55
Beat the whites at full speed, adding the rest of the sugar gradually, to a firm, smooth meringue.
▶ 1:13
Add the yolks and mix only until incorporated.
Finishing the meringue and adding yolksWhipping
▶ 1:28
Whisk part of the meringue-yolk mixture into the chocolate, then fold in the rest with a spatula.
Folding into the chocolateFolding
▶ 2:04
Fill cups, ramekins or glasses with a piping bag or an ice-cream scoop; chill.
Serving ideas