Frédéric Bau, École du Grand Chocolat Valrhona

Bittersweet Chocolate Mousse

Name: Bittersweet Chocolate Mousse
Prep time: 15 min
Total time: 12 h 15 min
Yield: Serves 6–8
Ingredients: Scant ⅔ cup (150 ml) whipping cream; 3 egg yolks (2¼ oz./60 g); 6–7 egg whites (7 oz./200 g); ¼ cup (1 ¾ oz./50 g) granulated sugar; 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa; 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa; 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa; 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa; ½ cup minus 2 tablespoons (100 ml) whole milk

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
13 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate mousse

10 ½ oz. (300 g) bittersweet chocolate, 70 percent cocoa
Scant ⅔ cup</

Dessert
Microwave
Gluten-free
Vegetarian

Method

Prepare the chocolate mousse. 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).

Bring the cream to the boil in a saucepan. As soon as it reaches the boil, remove from the heat. Slowly pour one-third of the hot cream over