This is the best chocolate mousse I’ve ever had. And I’ve had more than a few. And it’s easy to make. From the master, Joel Robuchon.
Ingredients
–5 oz high quality bittersweet chocolate (Robuchon recommends Lindt Excellence), finely chopped or grated
–2 tablespoons unsalted butter, softened
–4 large eggs, separated
–1 tablespoon sugar
–1 teaspoon vanilla
–1/4 cup heavy cream, chilled
–6 tablespoons confectioners’ sugar
Directions
1. Melt the chocolate: Place the chocolate in the top of a double boiler set over gently simmering water. (The top container should not touch the water or the chocolate will melt too quickly. Don’t cover the pan or drops of water will drip into the chocolate altering its texture.)
2. Add the butter. Stir frequently and remove from the heat before all the chocolate has melted. The residual heat will melt the remaining pieces. Transfer to a large mixing bowl and set a side to cool.
3. In the bowl of an electric mixer, beat the egg yolks, vanilla and sugar until thick and lemon-coloured. Whisk this into the cooled chocolate mixture until thoroughly blended.
4. In the bowl of an electric mixer, whip the cream until stiff. With a rubber spatula, fold the whipped cream into the chocolate mixture until thoroughly blended. Set aside.
5. In the bowl of an electric mixer, combine the egg whites and confectioners’ sugar and whisk until stiff but not dry. Whisk one third of the egg whites into the chocolate mixture and combine thoroughly. With a rubber spatula, gently fold in the remaining whites. Do this slowly and patiently. Do not overmix, but be sure that the mixture is well blended and that no streaks of white remain. Transfer to a 1-quart serving bowl, cover and refrigerate for at least 1 hour before serving.
6. Serve with a few ripe strawberries or alone. It’s delicious!
