Mousse au Chocolat

First of all, thank you all so much for the French dessert recipe suggestions a while ago! In the end I went for mousse au chocolat because I really love a chocolate ending to dinner.

 

I googled and went with a recipe by Leila Lindholm, a Swedish cookbook author and TV personality who did a series (which translated) was called Leila Bakes in France.

 

Very, very rich but also very, very delicious!

Here’s the recipe translated. It says it makes four portions but there was enough for six I’d say.

 

LEILA’S MOUSSE AU CHOCOLAT

Ingredients:

• 200 grams / 7 oz of dark chocolate. Her recipe says Valhrona 60% Manjari but I couldn’t find it and went for 70% Lindt.
• 2 tablespoons of milk
• 1 dl / 0.4 cups of caster sugar
• 6 eggs
• 1,5 dl / 0.6 cups of crème fraiche

 

1. Separate the eggs. It’s important to keep any yolk away from the whites.
2. Melt the chocolate in a bain marie, add the milk and half of the sugar.
3. Remove from heat.
4. Whisk the egg whites in to a hard foam with the rest of the sugar.
5. Whisk a yolk at a time into the chocolate and fold in the crème fraiche.
6. Fold in the whisked egg white.
7. Place in fridge for 2 to 3 hours so the mousse can set properly before serving. I did mine straight in the bowls but that made for a bit of a flat presentation. I guess if you spoon it in to the bowls just before serving it can look fluffier and prettier. 

Bon appetit!

 

Ps. The main course on the night was boef bourgignon and as a starter we had chèvre chaud. Mmmm.

Comments

[MelD]

Yesterday in our local chocolate factory café I decided to ask for a hot chocolate - it has an excellent reputation. However, when it came (I especially ordered it without whipped cream), I found it was so intense and strong that I had to ask for a separate jug of hot milk to dilute it with!!
Now that's never happened to me before...

[Pauline]

White eggs . .I haven't seen any of theose for years !

[Natalia]

Looks great!

[Cecile]

If you want, you can use a less dark chocolate, we call it "the cooking type" in France ( usually around 50- 55 %).
You follow the same recipe steps with only 200 grs of chocolate and 6 eggs.
The secret: whisk the whites very firmy until it makes little fluffy clouds and let it rest overnight in the fridge.

[Carlos]

Pauline - Over here brown eggs are of the unusual kind! How odd!

Cecile - I actually love dark chocolate and if I eat it "raw" I get the 86% one :).

[Sara]

Those bowls are the best, Benita!

[Maureen]

I used to make this back in the late 60s in England. Dear God that's a lush dessert! I may have to make it again...

[Carlos]

Sara - They're Iittala bowls from the 80's. I got them from my parents and I love how irregular they are. You can't tell from the photos but some are way heavier and thicker than others.

[Jessica]

Ooh, looks good! I'll have to try this soon.

[alice]

Un menu bien appétissant et une mousse certainement délicieuse, miam! And now, French lessons? ;)

[Carlos]

Alice - Je parle déja Francais. Je suis allé a l'école Francais a Stockolm pendant 12 ans :).

[Tuca Passarelli]

OMG! I', on diet... help!

[Vanessa]

The best choco in the world!

[Billy @ Best Knife Sharpener Guide]

Chocolate is the best ending...to everything!