Chocolate mousse by Paul Bocuse
- 125 g Chocolat
- 50 g Granulated sugar
- 30 g Butter
- 4 Egg
- Remember to take out butter and eggs from the refrigerator at least 1 hour before preparing the chocolate mousse. Prepare a bain-marie: in a saucepan half-filled with water placed on a heat source, put the container to make the foam. In this bowl, put the butter and chocolate cut into small squares, melt while stirring with a wooden spoon. As the dough melts, add the sugar and stir until you get a smooth dough. Remove the bathmarie container. Allow to cool slightly this preparation, then add the egg yolks, stir with the wooden spoon.
- Put the whites in another container and put them in fairly firm snow. Add the whites to the preparation in 2 or 3 times, lifting and especially without turning, because it is not necessary to break the snow of the eggs and make them fall back into water.
- When finished, put the froth in the refrigerator for at least 2 hours. The ideal foam is the day before.