INFO
Awesome chocolate mousse by Pierre Herme
Details
Ingredients
- 170 g of 70% Black Chocolate
- 8 cl of Warm Milk
- 1 Egg Yolk
- 4 Egg White
- 20 g of Granulated Sugar
Method
- Whip the egg white until their form a ‘bec’ (Firm Peak) while slowly integrate the sugar
- Melt the chocolate in a double boiler
- Warm the milk
- Mix the milk into the melted chocolate
- At this point the mix should be warm but not over hot (45° C), if it is too warm, wait a bit
- Mix in the egg yolk
- Take 1/3 of the whipped egg white and mix into the chocolate mix, mix well
- Once this is done, carefully fold the remaining egg white into the mix
- Reserve 1 hour into the refrigerator
Quick View
| Traditional | |
|---|---|
| Serve | 4-5 |
| Preparation Time | 5 mn |
| Cooking Time | |
| Temperature | |
| Authors | Pascal Crausaz/Pierre Hermé |
| Special |
