Chocolate Mousse
A classic dessert, simple but phenomenal - although I knew and saw it everywhere I never tried to make it and I never tasted it. I did it now because I wanted to try something with the Cointreau liqueur I recently bought.
About the taste - it has a silky texture and you will be sorry that it ends quickly. I was surprised by the texture, the taste and the aroma - I already repeat it periodically when I want something simple, fast but also special, more refined. A big plus of the recipe is that it does not contain many fats (only those from cocoa butter), relatively little sugar - but a minus - that they are raw eggs. For me it is not a problem, as they are from a reliable source, but they can be replaced with quail eggs.
I understood that there are still recipes of this type without eggs, I still haven't found one that will tempt me, but I promise you that I won't stop searching and testing.
Break the chocolate into pieces and melt it in a steam bath or microwave.
Mix to a uniform texture and set aside.
Separate the egg whites from the yolks in 2 different bowls.
Whisk the egg whites with a little salt - after they have beaten well, add a little sugar.
Add melted chocolate to the yolks, mix well with the mixer.
Pour the 2 tablespoons of water ...
... and liqueur (if you put it) - mix well with the mixer.
Add the chocolate composition to the egg whites and mix gently with movements from top to bottom.
It must be uniform and smooth.
Pour it into glasses and serving bowls, cover with plastic wrap and refrigerate for at least 1 hour.
After it stays in the fridge, it hardens and you can serve it with a little whipped cream on top or with a little sweetness - I had raspberries.
I noticed that it has a darker color if I use better quality dark chocolate, there is not much difference in taste.
Good appetite!
