Panaji
The chocolate mousse, meaning ‘foam’ in French, originated in 18th-century France as a dessert that combines lightness and decadence. Initially referred to as ‘mayonnaise de chocolat’ for its creamy consistency, it was later refined to become a global favourite.
Chef Albert’s recipe stays true to its French roots while adding a modern twist, making it the perfect way to end any New Year celebration on a sweet note.
Serves: Four people.
Ingredients: Dark chocolate (200 gms), Egg yolk (3), Egg whites (3), Castor sugar (100 gms).
Method
- Melt the chocolate in a large bowl and set aside.
- In a separate bowl, whisk the egg yolks with 50 grams of castor sugar until well combined.
- Whip the egg whites in another bowl with the remaining 50 grams of castor sugar until stiff peaks form.
- Gradually add the egg yolk mixture to the melted chocolate, followed by half of the whipped egg whites. Mix gently until the colour is uniform.
- Carefully fold in the remaining whipped egg whites, ensuring the mixture stays light and airy.
-Avoid any further mixing at this stage”only fold gently.
- Transfer the mousse into ramekins (souffle cups) and refrigerate for 24 hours to set.
- Before serving, garnish with chocolate flakes for a beautiful finish.
