Mousse au chocolat Lindt Excellence, With A Touch of Sea Salt

Who doesn’t love chocolate, so we decided to find out from an expert how to make the best chocolate mousse ever!

Makes approximately 8 serves

Preparation time 10 minutes plus 1 hour setting time

Ingredients:

• 300g Lindt Excellence A Touch of Sea Salt

• 5each Eggs, separated at room temperature

• 45g Caster sugar

• 200g Crème fraîche or cream, whipped

Method:

Gently melt the chocolate and set aside.

Combine egg yolks and one third of the sugar and whip until pale and light.

Softly whip the crème fraîche to ribbon stage. Set aside.

Whisk the egg whites to soft peaks and then little by little add the remaining sugar to create a firm meringue.

To put the mousse together, mix 1/3 of the chocolate with the egg yolks. This will help balance the temperature of the mixture and make mixing it easier.

Mix in the remaining chocolate and whisk until smooth.

Add the crème fraîche in 3 small additions, whisking well after each addition.

The mousse mixture will need to be smooth at this stage for the mousse to be silky.

Then gently fold in the meringue, retaining as much air in the mixture as possible.

Place mousse in a container and refrigerate for at least one hour before serving.

To serve the mousse, dip a spoon in hot water and scoop a quenelle and place on top of some chocolate cake pieces and some caramel pieces.

Alternatively some mixed berries make a great base for the chocolate mousse as well.

Enjoy.

Tags Thomas Schnetzler Cooking Chocolate Mousse