100% Chocolate Mousse Recipe by Chapon Paris
Chocolatier, Patrice Chapon stated the best chocolate to use for his mousse is 100% Venezuela. Using the strongest cacao content, this mousse is slightly dry in texture and intense. After chilling for at least 6 hours, the bitterness mellows but the best way to serve is simply on its own to appreciate the flavours.
Ingredients
- 185 g (6oz/ ¾ cup) Pure origin 100% cacao Chocolate Chapon's Venezuela, grated or in small bits
- 100 g (3½fl oz/ 0.4 cups) semi-skimmed fresh milk
- 1 egg yolk optional (see Notes)
- 6 egg whites room temperature (about 200g /7oz)
- 37 g (2 tbsp) cane sugar
Instructions
- Heat the milk until it boils. Grate the chocolate in a large bowl.
- In a separate bowl, whip up the egg whites using an electric whisk. Add half of the sugar at first and then the rest towards the end until whipped and fluffy (but not firm).
- Pour the hot milk over the grated chocolate and stir gently using a wooden spoon until melted. If using, stir in the yolk (at room temperature) until the mixture is brilliant.
- Immediately incorporate a little of the whipped egg whites, then gradually add the rest, folding delicately until all mixed together and smooth.
- Either keep it in the bowl or transfer to individual serving bowls (I would suggest little ones here, as this mousse is so intense!)
- Refrigerate at least 6 hours or, at best, overnight (covered with cling film) to enjoy next day.
Notes
To Serve: Best chilled with ground pistachios, almond tuile cookies or salted caramel macarons.
Eggs: Use room-temperature eggs. Whip whites to soft peaks and fold in promptly while the chocolate base is still warm and fluid.
*Yolk: for those of you worried about the quality of your egg yolk to be eaten raw, then this can be omitted.
Nutrition
Calories: 192kcal
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