This is the recipe for best chocolate mousse.
When it comes to chocolate, chocolate mousse in this case, I live by two rules:
rule #1: Bitter chocolate= better mouse.
rule#2: Bitter stays bitter. i.e. no addition of milk or cream= better mousse.
- 250gr chocolate
- 30gr butter
- 160ml juice, water or liqueur, or a mix of them
- 4 eggs, separated
- 50gr of sugar (or less if you use sweet liqueur)
Beat the egg whites until soft peaks are beginning to merge, add the sugar and beat until you get a stiff peaks.
Fold a third of the egg whites into the chocolate (that should be cool by now, otherwise bad things will happen). Then transfer the fluffy chocolate mixture into the egg whites bowl and fold until you have a unified mixture.
Put the mousse in the refrigerator (covered or in a box) for at least 4 hours.