Milk Chocolate Mousse – Mousse au Chocolat
For one large glass bowl or 4-5 individual ramekins or glass goblets
Ingredients:
7 ounces (200 g) dark milk chocolate (30% cacao), finely chopped
3 tablespoons heavy cream
2 tablespoons espresso, rum, brandy or your favorite liqueur
4 large eggs, at room temperature, separated
Pinch of salt
Melt chocolate with the cream and rum in a bowl over simmering water. Make sure not let it get too hot. Take the bowl off the heat, and then stir gently until smooth. Set aside.
In a clean bowl, whip the egg whites with salt until they form stiff peaks when you lift the whip. They should still be smooth and creamy, not over whipped. Set aside.
Stir the egg yolks into the chocolate, then fold one third of the egg whites into the chocolate to lighten it up.
Fold the remaining egg whites into the chocolate just until there are no visible streaks of whites. Transfer the mouse to serving bowl. Cove the bowl with plastic wrap and chilled for at least 3 hours.