chocolate mousse, in an instant!
Around 5:30pm,
One of my children asks for
A chocolaty treat
For dessert.
Quick…
I grab some chocolate from the pantry,
Some egg whites from the freezer,
And… voilà!
Make a ganache .
With 250 g / 9 oz of dark chocolate -
Valrhona, for instance, at 61% or 55%,
And 25 cl / 8.5 fl. oz. of heavy cream.
Cool to lukewarm.
Beat the egg whites until stiff.
Stop beating as soon as peaks form
At the tip of the whisk!
First, mix one tablespoon only of ganache rapidly
Into the egg whites.
Then, add the rest of the chocolate.
Lift as you incorporate the chocolate.
Pour into individual ramekins and
Cover with plastic wrap.
Chill in the refrigerator,
For one hour, at least!
- Flavor as you please, with:
. ground cinnamon;
. grated Tonka bean;
. Liquid vanilla, or one scraped vanilla bean.
- Remember that egg whites can be frozen!
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
An instant mousse,
ultra-quick prep time,
no minimum setting time!
no egg yolks,
no sugar,
no butter…
At long last!
a whole-hearted treat for our children!
very easy 
Decorate or serve with
fresh strawberries or raspberries, or
a fragrant mint leaf!
For 8 ramekins:
-> 6 egg whites
-> 250 g / 9 oz chocolate
-> 25 cl / 8.5 fl.oz. heavy cream