Dried chocolate mousse

Dried chocolate mousse

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

This is just a classic chocolate mousse recipe in a different form. Feel free to stop there if you please. In a world where too much chocolate is barely enough, I can visualise serving this chocolatey magnificence with a freshly made chocolate mousse, a bowl of whipped vanilla cream and a small mountain of raspberries. I can’t imagine anything could be wrong in such a world.

Ingredients

Quantity Ingredient
300g best-quality dark chocolate, (72% cocoa solids)
5 egg yolks
100g caster sugar
400g egg whites

Method

  1. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate. Do not let the water touch the base of the bowl and do not heat above 50°C. Set aside to cool slightly.
  2. In a separate bowl, whisk the egg yolks and half the sugar until light and fluffy. Pour the chocolate mixture into the egg mixture and stir slowly to combine.
  3. In another bowl, whisk the remaining sugar and the egg whites to soft peaks. Use a spatula to carefully fold them into the chocolate mixture, in three batches.
  4. Spread the mixture onto non-stick ovenproof mats, to a thickness of about 1 cm .Dry in an oven overnight at 70°C to crisp. Store in an airtight container for up to 3 days.

Note

  • Such a simple delight rests on the quality of its ingredients. Buy the best chocolate you can and keep it above 70% cocoa solids if we are to remain friends.
Tags:
best
kitchen
basics
mark
best
pei modern
marque
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