Spring is a season of chocolate in Paris. Throughout the month of April, window fronts of bakeries and chocolate shops fill up with iconic spring symbols transformed into chocolate. Easter eggs are ubiquitous and chocolate fish, representing the poisson d’avril—an April Fools’ Day joke that involves sticking a paper fish on the back of your friends and teachers—tempt shoppers with a sweet tooth. Well-known chocolatiers take this time of year as a sort of challenge, creating extravagent displays of their expertly crafted chocolate creations, but you can celebrate the chocolate season at home with this simple mousse recipe.
Bring a large pot of water to boil. In a smaller saucepan, create a bain mairie and melt butter and chocolate together, stirring regularly. Set aside chocolate and butter to cool to room temperature. Separate the eggs, keeping
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