Ingredients
-
200 gr dark chocolate
-
50 gr Salted Butter
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250 gr pure cream
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3 Eggs
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20 gr maple syrup
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Garnish:
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80 gr Speculoos Biscuit
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1 orange
Directions
We’ve very excited to share this chocolate mousse recipe by French-born chef and published cookbook author Dominique Heitz.
Chocolate Mousse Recipe
- In a large bowl, melt chocolate with butter, set aside.
- In a second bowl: whip the cream and maple syrup to soft peak, keep in fridge.
- Separate the egg yolk from egg whites.
- In a third bowl, place the egg whites and start whisking.
- Add gradually the sugar to form a light meringue.
- Mix the egg yolk into the melted chocolate.
- Combine all three bowls.
- First add the egg white into the chocolate, keep it as airy as possible.
- Then add the whipped cream in the chocolate, slowly, to keep a light consistency
- Pour the mousse in the Glasses and set in the fridge.
Garnish:
- Peel the orange and cut the segments.
- Take your Speculoos and break them into crumbs.
- It works really well if you put the biscuits in a large Zip‑logs bag and crush them.
