Dark chocolate mousse

Name: Mousse al cioccolato fondente
Prep time: 20 min
Total time: 20 min
Yield: 6 porzioni
Ingredients: 200 g di cioccolato fondente 70%; 4 uova (tuorli e albumi separati); 50 g di zucchero; 1 pizzico di sale; Panna montata per servire; Scorza di arancio grattugiata

Mousse al cioccolato fondente

Sweet

Dark chocolate mousse with egg whites mounted to stiff peaksLight, fluffy, and intensely chocolatey. Ready in 20 minutes.

20 min

6 servings

Easy

Chocolate mousse is one of the most beloved desserts in French cuisine, having made its way into Italian patisserie during the twentieth century. The word 'mousse' literally means foam in French. The simplest—and best—version uses only high-quality dark chocolate, eggs, and sugar. Nothing heavy cream: lightness comes from egg whites mounted to stiff peaks Gently fold into the melted chocolate. It takes 20 minutes to prepare but requires at least 2 hours of refrigeration: it's the perfect dessert to make the day before.

Instructions

Voice reading

3 steps · natural Italian voice

Melt the chocolate

5 min

Melt the dark chocolate in a double boiler or in the microwave for 30 seconds at a time, stirring. Let it cool (important: it must not be hot).

Work the egg yolks and whip the egg whites

Beat the egg yolks with the sugar until light and fluffy. Fold them into the warmed chocolate. In another bowl, whip the egg whites with a pinch of salt to stiff peaks.

Incorporate and refrigerate

Incorporate the egg whites mounted to the mixture of chocolate using gentle movements from the bottom up so as not to deflate them. Pour into individual cups. Cover and refrigerate for at least 2 hours. Serve with whipped cream.

Chef's Tips

The chocolate must be warmed before adding the eggs: hot chocolate cooks them. egg whites They are gently incorporated: the mousse is light thanks to them. The higher the quality of the chocolate, the better the mousse will be: use at least 70%.