Name: Egg White-Based Chocolate Mousse
Ingredients: Or 13 ¾ oz. (390 g) milk chocolate, 40 percent cocoa, plus 1 ½ sheets (3 g) gelatin; Or 13 ¾ oz. (390 g) white chocolate, 35 percent cocoa, plus 3 sheets (6 g) gelatin; 3 egg yolks (2 ⅛ oz./60 g); ¼ cup (1 ¾ oz./50 g) granulated sugar; 6–7 egg whites (7 oz./200 g); Or 11 ⅔ oz. (330 g) bittersweet chocolate, 60 percent cocoa; 10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa; Scant ⅔ cup (150 ml) whipping cream

This is an airy and rich chocolate mousse.

Ingredients

Weigh the chocolate according to its cocoa content:

10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa
Or 11 ⅔

Dessert
Microwave

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). If you are using milk or white chocolate, soften the gelatin in very cold water. Bring the cream to the boil in a saucepan, then remove from the heat. Wring the water out of the gelatin, if using, and dissolve it into t

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Ingredients

Weigh the chocolate according to its cocoa content:

Method

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