Chocolate Mousse

When I was a teenager, I used to make chocolate mousse very often. It had been at least 10 years since I had made some so I was a little nervous when I set off to make some a few weeks ago. I think the result was pretty good but in an effort not to "break" the eggs, I think I didn't incorporate the chocolate well enough witch resulted in some white lumps. Nothing dramatic, but it's definitely something I need to improve on next time I make it!

This recipe is from La Tartine Gourmande.

Ingredients:

- 150 g dark chocolate

- 1/2 cup (100 ml) cold heavy cream

- 10 g sugar

- 5 egg whites

Melt your chocolate using the bain-marie technique.

Heat the cream until boiling.

Add the cream to the melted chocolate and mix well. It should thicken.

Beat your egg whites firm.

Before they are fully firm, gradually add the sugar and continue to mix.

Then, very carefully, add the egg whites to the preparation, making sure not to "break" the eggs. Use a wooden spoon to describe large circular movements.

Place in individual cups or a large bowl.

Chill at least one hour before serving.