Last week when I opened up the carton of eggs that I bought from the organic vendor at the market, this feather was curled around one of the eggs.
His eggs make the most perfect Mousse au Chocolat.
The yolks are a rich, golden yellow and the whites whip up to frothy and light as air.
This is the best recipe for Mousse au Chocolat that I've made in ages!
La Maison du Chocolat's Bittersweet Chocolate Mousse
1/4 cup heavy cream
7 ounces bittersweet or semisweet chocolate (preferably Lindt Excellence 70% or Valhrona guanaja 70%) broken into pieces (see Note)
3 tablespoons unsalted butter
2 large egg yolks
5 large egg whites
1 tablespoon sugar
1 tablespoon Dutch-processed cocoa powder
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
- In the top of a double boiler set over, but not touching, boiling water, heat the cream just until warm, about 1 minute. Add the chocolate pieces, and stir until the chocolate is melted. Add the butter and stir to melt and combine. Remove from the heat. One by one, whisk in the egg yolks. Transfer the mixture to a large bowl, and set it aside to cool.
- Place the egg whites in the bowl of a heavy-duty mixer fitted with the whisk. Whisk at low speed until the whites are frothy. Gradually increase the speed to high. Slowly add the sugar, cocoa, sea salt, and vanilla extract. Whisk at high speed until stiff but not dry.
- Stir one third of the egg white mixture into the cooled chocolate mixture, and whisk until the two are thoroughly blended. (This will lighten the batter and make it easier to fold in the remaining egg white mixture.) With a large spatula, gently fold in the remaining white mixture. Do this slowly and patiently. Do not overmix, but be sure that the mixture is well blended and that no streaks of white remain.
- Pour the mousse into a large glass bowl, eight individual ramekins, or eight pot de crème cups. Cover with plastic wrap and store at room temperature. Serve within a few hours.