Mousse au Chocolat de ma maman”, “Chocolate Mousse from my mom”, from Tentations Book by Chef PHILIPPE CONTICINI.
Conticini built his style and his work by disrupting some rules on taste, mixing flavors, simplicity and creativity. He is a trendsetter recognized by be the first to presented desserts and dishes in a verrine. Verrine is a confection, originally from France, made by layering ingredients in a small glass. It can be either sweet or savoury, making a dessert or snack.
- 7.143 oz = 200 gr semisweet chocolate
- 1/3 cup = 76- 80 gr unsalted butter
- 1/4 cup = 50 gr white sugar (Granulated)
- 2 egg yolks
8 egg whites
Finely chop chocolate. In a double boiler, melt together chocolate and butter, stirring occasionally until smooth. Remove from heat.
Whisk in egg yolks, one at a time, blending well after eachstirring well. Let cool to room temperature.
In a mixer, beat the egg whites until soft peaks start to form. Add the sugar and beat until stiff.
Fold the egg whites into the chocolate mixture.
Pour the mousse into serving cups and chill in refrigerator until set, at least 3hr.
Garnish with white chocolate drops and start your week off in a happy mood!