Before starting this Chocolate Mousse recipe, make sure you have organised all the necessary ingredients.
Place the butter and chocolate in a saucepan.
Melt on very low heat and combine the two ingredients together, using a heat-resistant rubber spatula.
In the meantime, pour the sugar and a small amount of water in a saucepan.
Bring to a boil and heat the sugar until the temperature reaches 121°C. For this step, the use of a digital thermometer is essential.
Whip up the egg whites until stiff using an electric whisk.
When the sugar reaches the appropriate temperature, pour it over the whipped egg whites, while whisking on low speed.
Increase the speed and whisk until completely cold.
Mix the egg yolks with the chocolate. Combine well.
You can add a small amount of coffee extract (optional).
Add the whipped egg whites (Italian meringue) to the chocolate mixture...
... and mix until the preparation has a homogeneous consistency.
Pour the chocolate mousse into dessert bowls and leave in the fridge to set for a couple of hours before serving.
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italian meringue chocolate mousse
I was looking to make italian meringue, having made mousse before by several different methods. I suppose I like this one because gelatin is not used. I made half. I melt the chocolate Differently. But in the end the mousse was great. Light, well formed and smooth. I'm a fan and would make this again.