Immerse yourself in the world of renowned pastry chef Pierre Hermé with this version of his famous chocolate mousse, true to its intensity and lightness. A gluten-free dessert, of course, with a profound flavor, it perfectly blends the richness of dark chocolate with the smoothness of an airy texture. Each spoonful melts in your mouth, delighting chocolate lovers seeking pure pleasure. This mousse is delicious on its own, but can also be enhanced with a few cocoa nibs, hazelnut pieces, or orange zest. It's the perfect way to end a meal. Easy to make, it requires only a few carefully selected ingredients. A must-try of French pastry for chocolate addicts!
Ingredients
Preparation
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Heat the milk or cream in a small saucepan until it just begins to simmer.
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Remove from heat and pour over the chopped or finely chopped chocolate. Let stand for one minute, then stir to obtain a smooth ganache.
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Add the two egg yolks one at a time, whisking well after each addition.
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Whisk the egg whites with a pinch of salt until stiff peaks form. When they begin to thicken, gradually add the sugar and continue whisking until you obtain a firm and glossy meringue.
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Gently fold in one-third of the egg whites into the chocolate mixture to loosen it, then add the rest in two batches, using a spatula, without breaking the egg whites.
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Divide into ramekins or small glasses.
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Keep refrigerated for at least 4 hours, ideally overnight.
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Serve chilled, possibly with some dark chocolate shavings or toasted hazelnut pieces.
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