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F120b0cb b78d 463d a6ef 2a74cdffdc9f  2016 04 03 18 23 32
Raphaëlle Touat
Raphaëlle Touat

Dark chocolate mousse and fresh raspberries
Bring to simmer 250ml heavy cream
In a large bowl, break dark chocolate (85%cacao) in pieces. Pour the cream on top and whip until all chocolate is melted.

Separate the egg-white and egg yolks of 6 eggs.
Whip to firm picks the egg-whites (don't forget to add a pinch of salt)
Add 1 tbsp of sugar if desired.

Add egg yolks to the chocolate ganache. Mix well. The chocolate ganache should be shiny.

Slowly incorporate the whipped egg-whites to the chocolate ganache.

Drop some fresh raspberries in the mousse if desired ;)

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