Mousse au Chocolat is delectable.
In France, Mousse au Chocolat is a staple dessert. It’s a true favorite at home, and we generally enjoy it with fresh strawberries. It is attributed to French impressionist Toulouse Lautrec, who named it ‘Mayonnaise au Chocolat’, as the one who came up with the idea. Reading Christina Henry de Tessan’s book Forever Paris, she follows the footsteps of many famous artists, including H. Toulouse Lautrec who lived in rue Jean-Baptiste Pigalle during his life in Paris. Henry de Tessan, retraces the steps of the most illustrious residents who painted, wrote, learned, loved, and lived in one of the most inspiring and breathtaking places on earth, Paris.
To many, it is a Mayonnaise, a Mousseline or plainly Fondant au Chocolat. Foamy, rich and chocolatey, mousse au chocolat conquers even the most skeptical palates veered off from sweets, treats or desserts. You can find hundreds of different versions of the original recipe. Some recipes include elaborated ingredients or several steps. While this is fun, it takes away the simplicity of its original recipe. The traditional recipe makes it pure. You and I know, French cuisine is simplicity. Easy, straightforward, it only requires two ingredients. That’s right. Only two pure ingredients. The best quality dark chocolate you may find and the freshest eggs you can buy . Oh! … and your favorite spoon!
Enjoy it with your little ones!
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- 10 ounces of dark chocolate (remember, the best you can find)
- 6 eggs
- A pinch of salt
- Melt the chocolate in a bain-marie.Whip the egg whites with salt until stiff.
- Add the egg yolks one by one to the chocolate fondu. Very gently, mix the egg whites with the chocolate. Refrigerate for at least 4 hours. Enjoy!