Mousse au Chocolat
I first tasted this mousse at the celebration for Jenny's son, Adrien, after his World Skateboarding Championship victory. The recipe is written in French because it is Adrien's French grandma's recipe.
The original handwritten recipe card shared above contains only the ingredient quantities.
Ingredients
• 240 g chocolate
• 6 eggs
Instructions
1. 1 egg for every 40 g of chocolate
2. Melt the chocolate in a heatproof bowl over simmering water or in the microwave. Allow it to cool slightly.
3. Separate the egg whites from the egg yolks.
4. Stir the egg yolks into the melted chocolate slowly until smooth and well combined.
5. In a separate bowl, whisk the egg whites until stiff peaks form.
6. Gently fold the whipped egg whites into the chocolate mixture, taking care not to deflate them.
7. Spoon the mousse into a serving dish or individual ramekins.
8. Refrigerate for at least 24 hours before serving to allow the mousse to set and develop its texture.
