Chef Yoshimi Hidaka of Ristorante Aqua Pazza presents a fluffy chocolate mousse that requires no gelatin. Simply mix melted chocolate with meringue, and you'll have an exquisite dessert that melts in your mouth. Perfect for entertaining, try making this dish at home, served with a raspberry sauce.
Ingredients
Main Ingredients (4 servings)
- Couverture Chocolate 340g
- Egg Whites 200g
- Egg Yolks 3
- Heavy Cream 150g
- Raspberries 30
Seasonings
- [A] Granulated Sugar 50g
- [B] Granulated Sugar 20g
- [B] Lemon Juice a little
Steps
- Melt 340g Couverture Chocolate over a double boiler.
- In a bowl, beat 200g Egg Whites. Once foamy, add 1/3 of 50g Granulated Sugar and continue beating. Add another 1/3 and beat until stiff peaks form to create the meringue. (Tip: Gently fold to avoid crushing the egg whites.)
- Check if the melted chocolate is not too hot, then remove from the double boiler. Add 3 Egg Yolks and mix until thickened.
- Gradually add 150g Heavy Cream to the chocolate and egg yolk mixture and mix. Be careful not to overmix, as it can separate.
- Add 1/3 of the prepared meringue to the chocolate mixture. Gently fold while rotating the bowl to avoid crushing the egg whites.
- Add the remaining meringue and mix until the entire mixture is uniform, being careful not to deflate it.
- Spoon the mousse mixture into containers, creating a fluffy appearance, and chill to set.
- In a small pot, combine 30 Raspberries and 20g Granulated Sugar, and heat over low heat.
- Once the sugar has dissolved and the raspberries have softened, add 1/2 a lemon's worth of Lemon Juice and simmer to achieve desired consistency.
- Cool the cooked raspberry sauce by placing the pot in an ice bath.
- Serve the chilled chocolate mousse in bowls and top with the cooled raspberry sauce.
- Finish by dusting with powdered sugar and garnishing with mint leaves.
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