Chocolate Mousse (Chapon House)

This is not the first chocolate mousse recipe on the blog, but this one is perfect if, like me, you often have egg whites to use up, for a change from financiers and other macarons 😉 This is the recipe from the Chapon house, found on the instagram account of the Académie du Goût. An electric mixer and a few hours of waiting and you're good to go!

Ingredients:
I used Caraïbes chocolate from Valrhona: code ILETAITUNGATEAU for a 20% discount on the entire site (affiliate).



Preparation time: 20 minutes + rest in the refrigerator
For 4 to 6 chocolate mousses depending on their size:

Ingredients:

185g of dark chocolate
100g of semi-skimmed milk
1 egg yolk
6 egg whites
37g of cane sugar
Optional: crispy chocolate pearls and/or cocoa nibs and/or fleur de sel for decoration

Recipe:

Bring the milk to a boil.
Pour it over the partially melted or finely chopped chocolate, mix well then add the egg yolk and mix again, so as to obtain a shiny ganache.





Beat the egg whites with the sugar until not too firm, incorporate them delicately into the chocolate then pour the mousse into verrines (or into a salad bowl for a sharing version).







Put in the refrigerator for a few hours (or overnight), then decorate as you wish and enjoy!