Chocolate mousse à l’ancienne

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8 servings
2 x 20 minutes + a few hours for setting


Dark chocolate mousse

Ingredients
150 g dark chocolate
100 g sugar
50 g strong coffee or half a teaspoon of instant coffee
3 egg yolks
5 egg whites
1 pinch of salt
100 g fresh cream
8 chocolate cups

Preparation
Break the dark chocolate into pieces and melt in a bain-marie or in the microwave oven (at 750W and remember to stir every 5 to 10 seconds to avoid the chocolate to burn). Then mix the sugar and the strong coffee or the instant coffee together with the melted chocolate and beat well. If you use a bain-marie, remove the receptacle from the bain-marie and only then should you mix the egg yolks into the chocolate mixture one at a time. Beat the egg whites with a pinch of salt. Beat the cream (not too stiff) and gently fold the egg white mixture into the chocolate mixture a bit at a time. Finish by mixing in the cream. Pour the mousse into eight chocolate cups and leave to set for at least two hours in the fridge. Finish off with decoration elements or royal chocolate shavings. 


White chocolate mousse

Ingredients
200 g white chocolate
1 egg yolk
3 egg whites
1 pinch of salt
100 g fresh cream
8 chocolate cups

Preparation white chocolate mousse
Break the white chocolate into pieces and melt it in the microwave oven or in a bain-marie. When melted, remove the receptacle from the bain-marie and beat the egg yolk into the melted chocolate. Add a pinch of salt to the egg whites and beat them. Also whip up the cream (not too stiff). Carefully fold the egg white mixture into the chocolate mixture a spoonful at a time and mix gently. Then mix the cream into the mixture, pour into the chocolate cups and leave to set for at least two hours in the fridge.

 
Tip

How to make chocolate shavings? Grate a piece of chocolate across the coarser side of a grater or use a good clean and cold vegetable peeler.


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