You can never be wrong with a well-made, delicious Mousse au Chocolat. A classic among the French desserts brings lots of joy and comfort. Around 10 years ago I visited my friend who lived in Paris at that time and she told me about this great Parisian restaurant called "Chez Janou". It is located in the heart of Paris and one of this typical French bistrots you normally see in movies. The moment my friend took us there, I was amazed by the vibrant vibe, the classic and cool interior and of course, the food. But what really blew me away was their Mousse au Chocolat! When you order it for dessert they simply put a plain plate in front of you. I was first a bit confused until I saw the waiter coming with this tremendously sized pot full of this wonderful chocolate delicacy. You will get served a huge amount of chocolate mousse, so I really recommend to leave enough space for it - you won't regret it!
After this experience I was always looking for the perfect Mousse au Chocolat recipe and found it finally during my time at Le Cordon Bleu London school. The moment I tried their recipe, it brought me back to this beautiful evening at "Chez Janou". So here I want to share this recipe with you.
For 4 portions you will need:
125g dark, good quality chocolate
50g unsalted butter
20ml Grand Marnier, Whiskey, Brandy or any other Liquor you like
pinch of salt
4 egg yolks
50g caster sugar
3 egg whites
Melt the chocolate, butter, Grand Marnier and salt in a bowl over hot, boiling water. The bowl should not touch the water and it shouldn't be too hot. Stir continuously with a spatula.
At the same time whisk the egg yolks and sugar together for a few minutes until the amount has doubled, the sugar has dissolved and the colour is very light.
When the chocolate is melted, fold it into the egg yolk mixture.
Next, whisk the egg whites until stiff and in three parts (very carefully!) fold them into the chocolate mixture. Make sure to not get rid off too many air bubbles, because they will make the mousse extra airy and soft.
When everything is nicely combined, pour the mousse into a bowl and leave it to set for at least 2-3 hours in the fridge.
I love this mousse served with some fresh berries or a hot fruit sauce. If you feel it, you can use it as well as a "dipping" for strawberries or biscuits - simply try out what works best for you.
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