Stéphane Reynaud

Black Mousse

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Dark chocolate 200 g
  • Butter 80 g
  • Eggs 4<

Method

  1. Melt the chcolate with the butter in a bain-marie.
  2. Beat the egg whites into stiff peaks and beat in the sugar. Add the yolks to the chocolate and mix.
  3. Incorporate the beaten egg whites using a rubber spatula and serve immediately.