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Recipes

Chocolate Mousse

Ingredients

  • 200 Gr. of dark chocolate 65% to 70% cacao

  • 50 Gr. Of fresh cream

  • 100gr. Of milk

  • 8 eggs

Optional

  • Two dinner spoons of Honey or Maple syrop

  • Half an espresso coffee cup

Tools

  • A large pyrex bowl

  • A small pan

  • A salad bowl

  • An egg-beater

Process

Start by making Ganache:
  1. Break the chocolate in pieces and place in a pyrex  bowl. Set you microwave oven to 60% of its strength
  2. Melt the chocolate in microwave and open to stir approximately every minute
  3. Mix the milk and cream and heat in a pan or also in the microwave (in a glass container, never heat plastic). Add the optional ingredients in this mix.
  4. Once the chocolate is fully liquid, pour the milk/cream by small increments and while mixing with a spatula
This produces a rather liquid Ganache.
In a large bowl, separate the 8 whites of the eggs and beat until it is a solid white “snow”.
Wait for the ganache to cool down (below 40 Celcius). Then, incorporate the 5 of the 8 yokes  by mixing with the spatula.
Finally, pour the chocolate mix into the beaten whites and mix gently with a large spatula.
Cover the mousse with an air-tight plastic foil and place in the fridge for at least 4 hours (24 hours is better).
For added pleasure, serve with shortbread or yogurt.
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Pam William, the Founder of the “Ecole du Chocolat” teamed-up with Jim Eber, a professional writer to deliver a thought provoking and enlightning book about science and chocolate, cacao and genetics, chocolate and society. A serious content that read like a thriller but has the depth of an encyclopedia. A must read for serious chocolate lovers!

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