Mousse au Chocolat

Could sin be any sweeter? – Definitely best enjoyed with a glass of good Syrah

Whether as a delicious way to round off a cheerful evening with friends or a comforting dessert on gloomy days, chocolate mousse is always a hit! Don’t forget to serve it with an Indigène.

200 g dark chocolate (over 70% cocoa solids)

3 eggs

200 ml cream

40 g sugar

50 g butter

Separate the eggs, then whisk the egg whites and cream separately until stiff.

Gently melt the butter and chocolate in a bain-marie. In a large bowl, beat the egg yolks with 2 tbsp hot water until creamy, then stir in the sugar until the mixture is pale and creamy. Fold in the melted chocolate, then immediately fold in the beaten egg whites and cream (do not use an electric mixer!).

Chill in the fridge for at least 2 hours. Do not serve too cold.