Laurent Mariotte remembers a chocolate mousse that he had the chance to make alongside Christophe Michalak. The pastry chef delivers his recipe to him in "La Table des Bons Vivants" on Europe 1.
Ingredients:
150 g whipping cream
75 g milk
180 g dark chocolate 70% cocoa
75 g 40% cocoa milk chocolate
3 eggs (separate yolks and whites)
20 g caster sugar
Production :
In a saucepan, boil the cream and milk.
Remove from the heat, pour the chopped pieces of chocolate, whisk everything together, add 3 egg yolks, mix well.
Whisk the three whites with the sugar at the start at 3/4 speed, in an electric mixer (or by hand).
When the meringue is well assembled, mix it directly with the previous mixture, start with the whisk and finish with the Maryse.
There should be no meringue grains, the mixture should be homogeneous and perfect.
Place immediately in a bowl, film, put in the fridge for 3 hours minimum.
This recipe keeps for three to four days without problems.
Take out 5 minutes from the fridge before tasting and sprinkle with grated chocolate.