Ingredients:
- 350 g dark chocolate topping
- 60 g of butter
- 8 eggs
- 160 g of icing sugar
Preparation:
- Separate the yolks from the whites.
- Place the butterfly accessory and mount the egg whites until stiff at speed 4, 4 minutes. Put aside.
- Mix the yolks in the glass with the sugar on speed 4, 5 minutes. Put aside.
- Crush the chocolate at speed 4, 40 degrees 6 minutes.
- Add the butter and continue grinding at speed 4, 40 degrees 5 minutes.
- Incorporate the yolk mixture at speed 4, 2 minutes.
- Outside the mixing jug, carefully mix the egg whites until stiff, stirring from top to bottom to incorporate air so that the whites do not drop.
- Put the mousse in small bowls or cups and let it cool in the fridge for at least two hours.
Tips…
- You can serve it with red berries or bitter orange marmalade.
- If you want a more daring option: peel citrus (for example, tangerine), dip their wedges in lemon juice and boil them in sugar. Freeze and serve with the mousse.
