Immerse yourself in the universe of the great Pastry Pastry Pierre Hermé with this version of the famous chocolate mousse, faithful to its intensity and its lightness. A gluten -free dessert of course, with a deep taste, which marries the power of dark chocolate wonderfully with the smoothness of an aerial texture. Each spoonful melts in the mouth, which will enchant chocolate lovers who are looking for pure pleasure. This foam is self-sufficient, but can also be sublimated by a few bursts of cocoa beans, bursts of hazelnuts or orange zest. It is ideal for ending a meal. Easy to make, it only requires a few carefully selected ingredients. An essential in French pastry for the pleasure of chocolate addicts!
Ingredients
Preparation
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Heat the milk or cream in a small saucepan until thrilling.
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Remove from the heat, pour over the chopped chocolate or cut into small pieces. Let stand for a minute, then mix to get a smooth ganache.
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Add the two egg yolks one by one, whisking well after each addition.
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Mount the egg whites in snow with the pinch of salt. When they start to take, add the sugar in the rain and continue to whisk until you get firm and shiny snow.
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Gently incorporate a third of the whites into the chocolate mixture to soften it, then add the rest in twice, to the maryse, without breaking the whites.
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Divide in ramekins or verrines.
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Reserve cool for at least 4 hours, ideally one night.
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Serve fresh, with possibly a few shavings of dark chocolate or grilled hazelnuts.
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