Recipe Chocolate mousse Christophe Felder

Recipe Chocolate mousse Christophe Felder

Ingredients / for 12 people

250 g dark chocolate (60-70%)

6 egg whites

2 egg yolks

1 pinch of salt

100g cream

40 g of powdered sugar

PREPARATION Chocolate Mousse Christophe Felder

1* Pour the cream into a small saucepan and bring to boil. Chop the chocolate and place in a bowl. Pour over the hot cream, leave for 1 minute then whisk and smooth. The ganache should be bright and without pieces. Let cool.

2* Monter the egg whites with a pinch of salt. When foamy, add sugar gradually while continuing to whisk. Do not over beat the egg whites.

3* Add the yellow ganache and then pour over the egg whites. Stir gently with a spatula, lifting the mixture until the whites are well incorporated.

Finally

Spread the foam in the containers. You can help yourself to a pastry bag for a neat and clean result or a measuring cup as I did. Refrigerate at least 2 hours