Chef Jean-Louis Dumonet’s Chocolate Mousse
6 to 8
- 285 grams chocolate (72 percent cacao)
- 60 grams salted butter
- 60 grams sugar
- 30 grams water
- 165 grams eggs (3 to 4 eggs, depending on the size)
- 375 grams whipped cream, store-bought or homemade
Melt the chocolate and the butter in a bain-marie over low heat.
In a separate pot, boil the sugar and the water to make a syrup, about 4 to 6 minutes.
In a bowl, whisk the eggs, then add the syrup, continuing to whisk until the bowl is no longer warm to the touch.
Whisk the chocolate mixture into the egg mixture. Fold in the whipped cream, until color is uniform.
Serve in small cups.
Recipe by Jean-Louis Dumonet