Classic chocolate mousse

Hi, our passionate love of cooking! 😊

Today we will help you prepare a tasty chocolate mousse! 😄

You will need:
220 gr. real dark chocolate (72% cocoa)
250 ml. liquid cream
two eggs (egg whites separated by yolks)
1 tablespoon powdered sugar
1 tablespoon crystallized sugar
60 ml. hot water
conical mixing bowl
spatula

You will cook like this:
You will break the chocolate into small pieces and mix them with 50 ml. liquid cream in a glass bowl. You will place the bowl on the steam bath and you will stir constantly until the chocolate melts. You will take the bowl from the steam bath and gradually add 60 ml. of hot water, stirring slowly. Separately, you will mix the yolks with the powdered sugar until the mixture is homogenous and you will add the previous result over the mixture of chocolate and liquid cream, stirring vigorously to avoid the yolk to coagulate.
In another bowl, mix the egg whites with a pinch of salt until you get a thick foam and gradually add the crystallized sugar over the egg whites and mix well until you get a glossy meringue cream. Separately, you will mix the rest of the liquid cream until you get a thick foam and you will put the chocolate mixture in the fridge (after it has reached room temperature) for 10 minutes. You will mix the chocolate with the cream and the meringue cream with the help of a silicone spatula and you will distribute the obtained mass in catering glasses and you will put them in the fridge for at least an hour before consumption.

Tips & Tricks:
In order for the mousse recipe to be perfect, it is good to follow the following simple rules:
-choose a chocolate with at least 70% cocoa - too little content will cause the cream to liquefy while at a cocoa content higher than 90%, the cream will get a pudding texture,
-when adding the egg yolks, the melted chocolate must be liquid and hot; otherwise, the eggs solidify,
mixing the ingredients in the mixer should be done at medium speed, otherwise large air bubbles will be created which will damage the texture of the final product, the liquid cream must be kept in the refrigerator for at least 24 hours before use, after preparation, the cream must be kept in the refrigerator at least one hour before consumption.

We are curious what the mousse cooked by you will look like, so we invite you to show it to us on the FB or IG page! 😊

We wish you great appetite and a lot of inspiration,
The GustaPro team