in Dessert Recipes, France, Luxembourg

Real chocolate mousse, without cream or rum

updated

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Ingredients for 8 servings:

  • 400 g dark chocolate (cocoa content of at least 70%)
  • 2 tbsp vanilla sugar, homemade or real vanilla sugar
  • 10 eggs, separated
  • some water
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

Recipe from my grandmother (1909-1990, governess in Paris)

Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks and sugar with a hand mixer for about 10 minutes until creamy. Break the chocolate into small pieces, place them in a wide saucepan, and just (!!!) cover with water. Melt slowly. Add the lukewarm, melted chocolate to the egg custard, a tablespoon at a time. The chocolate shouldn’t be too hot, or the egg will curdle. Finally, fold in the stiffly beaten egg whites with a fork and chill overnight. Extra tip: layered with coconut mousse, it makes a delicious Bounty mousse. Recipe on my profile page.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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