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Before starting this Dark Chocolate Mousse recipe, make sure you have organised all the necessary ingredients.
In a saucepan, pour the sugar and a little water (5 or 10 cl). Bring to a boil.
In the meantime, crack the whole eggs in the stand mixer recipient.
When the boiling intensity starts reducing, check the temperature with a laser thermometer. When the temperature is 121°C, take the pan away from the heat.
Beat the eggs in the stand mixer, then reduce the speed and gradually add the boiling sugar.
Increase to maximum speed and continue beating until cooled down completely.
At this stage, the preparation should have at least doubled in volume (this is called 'pâte à bombe'). Set aside.
In the meantime: Melt the dark chocolate over a bain-marie.
Once the pistoles have melted completely, remove from the bain-marie and set aside.
Beat the cold whipping cream to obtain a whipped cream. Set aside.
Add the melted chocolate to the pâte à bombe.
Combine gently with a rubber spatula...
... until the chocolate is incorporated evenly.
The consistency and colour should be homogeneous: make sure no solid bits remain.
Add the chocolate preparation to the cold whipped cream.
Combine all the ingredients...
... until homogeneous.
This dark chocolate mousse has a solid consistency and makes a perfect filling for cakes. The mousse will hold itself together when you slice the cake. Alternatively, you can serve it as a traditional chocolate mousse in verrines.
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