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ELICA, Kobe

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CHOCOLATE MOUSSE

Chef Ludo Lefebvre tells us how to make chocolate mousse, the quintessential French bistro dessert.
Serves 4

 

INGREDIENTS

  • 188 grams 70% dark chocolate
  • 94 grams butter
  • 6 eggs yolks
  • 6 egg whites
  • 50 grams sugar (for the yolks)
  • 44 grams sugar (for the Whites)
  • 250 grams sweet strawberries

 

 

INSTRUCTIONS

  1. Melt chocolate with the butter over a bain marie and mix very well until incorporated.
  2. Whip the yolks with 50gr sugar until it reaches ribbon stage and is pale yellow in color. Set aside.
  3. Whip the egg whites with 44gr sugar until soft peaks form.
  4. Fold the yolk mixture gently with a spatula into the chocolate until incorporated.  
  5. Then fold the whites into chocolate mixture. Start with a small amount of egg whites. Use a whisk to fold the egg whites into the chocolate, gently folding from the bottom of the bowl to the top until incorporated.
  6. Ladle the mousse into 4ea 8oz ramekins or one big sharing bowl.
  7. Leave the mixture to set for 4 hours in the refrigerator before serving with strawberries.

 

Recipe by Ludo Lefebvre ©2016

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