Classic chocolate mousse

Ingredients for 4 servings:

• 150 g chocolate coating, preferably Valrhona 70% Guanaja or 66% Caraibe
• 50 g butter
• 4 eggs
• 90 g sugar
• 50 ml cream
• 2 tbsp cognac
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 35 minutes

classic recipe for chocolate mousse

Melt the chocolate very gently, perhaps in a double boiler, with the butter and a pinch of salt. Do not add any water. Ensure that the mixture is 100 percent melted and that no lumps remain. Separate the eggs, then heat the egg yolks with the sugar, cognac, and cream for 5 minutes at just under 80 degrees Celsius. Use a thermometer if necessary. Be very careful, as the yolks will curdle at even a slightly higher temperature. Whisk continuously with a whisk. Once the mixture has thickened, add it to the melted chocolate and mix thoroughly, then let cool. Beat the egg whites with a mixer until stiff peaks form and fold into the chocolate-egg mixture. Work carefully and mix well again at the end. Pour the mixture into molds of your choice and chill for several hours. Do not refrigerate for longer than 2 days. The quality of the high-quality French chocolate determines the taste experience. Careful preparation determines the rest of the success. You can, of course, omit the cream, butter, and cognac. But the cognac intensifies the chocolate flavor, while the cream adds a boost. Whipping the egg yolks to a rose will kill any bacteria that may be present, and the butter will give it a slightly firmer, desired consistency. This recipe isn’t meant to be a diet plan.