French Chocolate Mousse
By Bint Moussa - SOUS CHEF
INGREDIENTS
150g dark chocolate50g butter3 eggs (separated)¼ cup or less sugarOptionnal : lemon zest, vanilla essence or flavour of choice
METHOD
- On a double boiler, melt the chocolate then add the buter mix well and remove from heat- In a bowl, beat the egg whites until completely stiff. Keep aside- Add the sugar to yolks (and the flavour of choice if you are using any.) Mix well then add to the melted chocolate. -Finally fold spoonful of beaten egg white into the choc mixture till all is incorporated.- Place in a big serving bowl or small dessert cup and refrigirate minimum 3 to 4 hours, preferably overnight.
INFO / TIPS / CREDITS
¤ I used cadburry bournville slab and would recommend to reduce the sugar to 2tbsp in that case.If you are using good quality chocolate (50 to 70% cocoa) then i'm sure the 1/4 cup of sugar will be fine or you can reduce if you wish.
Some people use no sugar at all at times.
¤ Recipe credit => youtube
