This is a recipe we made while we were visiting family (you can probably tell by the different utensils we use). My mom was having an important dinner party one evening so we proposed to cook for her. We made chocolate mousse for dessert (an all time classic). We used Laurence Salomon’s chocolate mousse a bit altered (she used orange blossom water, we removed it). This is a two ingredient recipe! Chocolate and eggs: easy right?! I love eggs, they can be cooked and altered countless different ways. If you follow top chef France, there was this one episode where the professional chefs had to cook eggs two different ways with very little ingredients. It was amazing to see the dishes they created with next to nothing. So inspiring.
Anyway, I am so off topic right now. We had a minor crisis with the chocolate, I don’t really know what happened because we have already tested this recipe. Make sure to use baking chocolate! Ok let’s get started!
- 200g (1 1/3 cup) of chocolate (at least 70% +)
- 5 eggs
Melt the chocolate in a double boiler for about 5 minutes (until the chocolate has melted completely).
Separate the egg yolks from the egg whites.
Incorporate the egg yolks to the melted chocolate (off the stove top!) and stir vigorously.
Whisk the egg whites until they form peaks.
Incorporate chocolate preparation. Make sure to fold in the chocolate preparation and be extra gentle. You don’t want to “break” those egg whites!
Refrigerate for at least 3 hours before serving.