Entertaining on holiday, yes. Redesigning your kitchen, no.
A complete summer dinner, designed for a holiday home: minimal equipment and as much as possible prepared in advance.
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Chocolate mousse (traditional method & Thermomix)
Description
This chocolate mousse recipe has been in my repertoire since I was a teenager. I may have tried others with all sorts of variations, but this one remains unequalled. It calls for just four ingredients, but their quality will make all the difference: a good 72 % dark chocolate guarantees the perfect balance between bitterness and sweetness. Imagine a rich, creamy bite that melts on the tongue, with the intensity of chocolate and the lightness of an airy mousse. For a fruity touch, I highly recommend serving it with fresh orange fillets: a simply perfect marriage of flavours.
Ingredients
Instructions
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TRADITIONAL METHOD
Preparation - Traditional method
1. Melt the chocolate and butter together in a bain-marie, making sure the mixture is smooth.
Tip: chocolate melts faster than butter, so let it melt gently to avoid burning.
2. Whisk the egg whites until stiff, then set aside in a bowl.
3. Whisk the yolks: in the same mixer bowl (without washing), beat the yolks with the sugar for 2 minutes until pale.
4. Whisk the melted chocolate into the yolks.
5. Lighten the mixture: add one third of the whipped egg whites and fold in gently with a spatula. Repeat with the second third, then the last, always mixing gently to retain the air in the mousse.
6. To serve: pour the mousse into a large bowl or individual verrines.
7. Refrigerate for at least 3 hours before serving to ensure perfect texture.THERMOMIX® METHOD
Preparation - Thermomix version
Foam
1. Chop the chocolate for 5 sec / speed 10.
2. Melt with the butter for 5 mins / 50°C / speed 2, then transfer.
3. Insert the whisk attachment and whip the egg whites with a pinch of salt for 4 mins on speed 3.5.
4. Whisk the yolks and sugar for 2 mins on speed 3.
5. Add the melted chocolate and mix for 1 minute on speed 2.
6. Gently fold in the egg whites with a spatula and chill.
7. To serve: pour the mousse into a large bowl or individual verrines.
8. Refrigerate for at least 3 hours before serving to ensure perfect texture.
