Monday, January 23, 2012
La mousse au chocolat
In Mme P's kitchen, she has a wonderful cabinet that belonged to her husband's grandparents. She refinished it and the handy husband put slate in where glass had been before. Perfect for shopping lists, reminders, and for writing up recipes.
The teacher/chef at work.
70 g (1/3 cup) granulated sugar
200 g dark chocolate (use the best you can find/afford-- the Nestle's she uses is dark 52% chocolate; European chocolate is just plain better than our stuff unless you go high end; they have higher standards for theirs)
pinch of salt
I most certainly brought some home with me!
Separate the egg whites and yellows.
Beat the whites, with a pinch of salt, until stiff peaks form.
(I love her robot.)
Then add the melted chocolate.
Or let your assistante américaine do this for you.
Refrigerate it for at least 2 hours before serving. We left it in the large bowl and put it in smaller verrines or glass dishes before heading to chez Allemand.
Bon appétit, la mousse au chocolat et Mme P! À bientôt!