Chocolate Mousse

Ingredients:

• 350 g dark chocolate couverture
• 60 g butter
• 8 eggs
• 160 g icing sugar

Preparation:

1. Separate the egg yolks from the egg whites.
2. Set up the butterfly accessory and whip the egg whites until stiff on speed 4, 4 minutes. Set aside.
3. Mix the egg yolks with the sugar in the mixing jar on speed 4, 5 minutes. Set aside.
4. Crush the chocolate on speed 4, 40 degrees, 6 minutes.
5. Add the butter and continue to mix at speed 4, 40 degrees for 5 minutes.
6. Add the egg yolk mixture on speed 4, 2 minutes.
7. Remove from the mixing jar and carefully whisk the egg whites until stiff (stirring up and down) to incorporate air and to prevent the egg whites from dropping with the spatula.
8. Spoon the mousse into small bowls or glasses and chill in the fridge for at least two hours.

Tips…

• Serve with red fruits or bitter orange marmalade.
• If you want a more daring option: peel citrus fruits (e.g. mandarin oranges), dip their segments in lemon juice and roll them in sugar. Freeze and serve with the mousse.