Louise-Adélaïde Boisnard 4:44 p.m., April 16, 2022
Each week, a chef presents one of their recipes at the Table des Bons Vivants.
This week, Aurélien Rivoire unveils his chocolate mousse.
A delicious way to use up leftover Easter chocolate.
Each week, a chef presents one of their recipes at the Table des Bons Vivants.
This week, Aurélien Rivoire unveils his chocolate mousse.
Keep it handy to use up your leftover Easter chocolates.
Ingredients :
216g 65% dark chocolate
6 egg yolks
60g unsalted butter
9 egg whites
36 g caster sugar
In a bain-marie, melt the chocolate with the butter.
Whisk the egg yolks into a sabayon with half the sugar.
At the same time, beat the egg whites with the second part of the sugar.
Incorporate the sabayon very gently into the egg white.
Add the eggs to the hot chocolate and butter with a spatula.
Mold directly into container.
Then let it rest in the refrigerator.
Leave 1 hour before tasting.