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• Dark chocolatemousse:

INGREDIENTS:

9 eggs

300gr granulated sugar

500gr dark chocolate

8dl cream (40%fat)

• Melt the dark chocolate au bain marie, add a little of the cream.
• When all pieces are melted, set aside to cool off a little bit.
• Whisk the eggs together with the sugar in a bowl.
• Best result with a beater...Kenwood.
• Mix untill the egg mixture is firm (5 minutes or more are needed).
• By hand this can take up to 15 minutes!
• Gently mix the eggs and the chocolate together by using a spatula, be gentle...
• Don't stop untill you have a smooth mixture.
• Beat the cream untill it's semi-whipped cream (semi battue).
• Mix the chocolate mixture and the cream together with a spatula (make sure the chocolate mixture has cooled down a bit, but not too much).
• Mix it very gently with the spatula!
• More like adding air through the mixture, don't try to be fast... just do it nice and easy.
• Put the final product in a bowl or small bowls, cover with plastic wrap and let it set overnight in the fridge (at least a few hours needed).
• Serve with a dot of whipped cream and some chocolate chips (shreds).
• Or top it with a coffee chocolate bean or a raspberry!

• If you want a special taste, try adding orange zest.
• Cut the peel of an orange in very small pieces, boil some water and add the zest for 10 second.
• Remove from the water and shock the zest under cold water.
• Boiling it a few seconds will take away the very bitter peel taste.

TOOLS NEEDED:

1. Big bowl
2. Spatula
3. Beater or kenwood (or kitchenaid)
4. Plastic wrap

TIPS & TRICKS:

1. The eggs need to be fresh
2. Clean the big bowl (for beating the eggs) with cold water and dry it (to make it fatfree)
3. Use a rather dark chocolate, Callebaut 811 for example
4. Use 40%fat cream, you will NOT be able to whisk 20%fat cream to the needed result!