Remove the vanilla pod, then add this warm mixture into the chocolate. In a pan, heat the cream on a low heat for a few minutes, then cut the vanilla pod in half lenghthways and add to the cream so it can infuse. Take off the heat and add in the egg yolks.

In a double-boiler, melt the chocolate and butter. Why not get a little creative with your presentation? You can pour your mouse into glass or colourful ramekins, jam jars, or lovely Kilner jars with their iconic snap-top lids for something trendy. These light, thin biscuits are delicious next to a cup of coffee or served alongside your mousse. Alternatively, you can grate a little chocolate on top.Ī pot of mousse au chocolat is perfectly paired with a little crunch, and for that, you might consider another traditional recipe: langue de chats. Here at La Cuisine, Chef Diane loves to add just a tiny sprinkle of fleur de sel to her finished pots of mousse au chocolat, which gives it an amazing sweet and salty touch that is iressistible. If they're cold when you add them into the chocolate things are going to start going wrong very quickly - your chocolate will 'seize' and you don't want that! Bear in mind that your eggs will not cook during any part of the process (even when added to warm chocolate) so if you have any concerns about the eggs, use pasteurised. So ignore your preconceptions a chocolate with a higher percentage of cocoa is not necessarily better! What counts is the making of a good chocolate is its region and its soil, the way it has been fermented and dried in its country of origin, and then the know-how of the chocolate maker to bring out its aromatic palette.Make sure your eggs are as fresh as possible and are at room temperature before using. A percentage between 60 and 80% will optimally enhance the ﬂavors of a certain chocolate. Thus, we can find a chocolate with 70% cocoa which contains 65% beans and 5% cocoa butter, and another chocolate with 55% beans and 15% cocoa butter. The same percentage may therefore have a higher or lower proportion of cocoa butter depending on the texture you want to give to the bar. The remaining percentage corresponds to the added ingredients, the main one being sugar. The percentage of cocoa indicates the proportion of cocoa contained in the bar represented by cocoa paste AND cocoa butter.

When it comes to chocolate, trust your artisan chocolatier and choose the one you like best. Add chocolate to the tofu, beat and let stand for 4 hours in a cool place.ĭon't focus on high percentages of cocoa, they are not better for your health and are not a guarantee of quality. Approximately 50-75 g of silken tofu replace 1 egg, i.e., for 200 g of chocolate, 300-450 g of silken tofu. Place a few crushed dried fruits on top for more sweetness.įor a vegan chocolate mousse, replace the fresh eggs with silken tofu. Try out chocolate from different regions to vary the taste of the mousse (African cocoa is very chocolatey, Asian cocoa is often smoky, Madagascar's is tangy, and Latin America's is rather fruity).įor a festive chocolate mousse, fill an ice cream cone with chocolate mousse. Refrigerate for at least 2 hours before serving. Add the chocolate (not hot, at the risk of cooking the eggs!) to the yolks and then add the whipped whites without breaking them.

Mousse au chocolat recette