Grandmothers' Day is a great opportunity to revisit classics while experimenting with new flavors. One of the recipes that evokes childhood memories is the famous chocolate mousse. Every grandmother has her own secret techniques. She uses her fine chocolate, adds a drop of liquor to enhance the mousse, and skillfully folds the egg whites without breaking them…
Petrossian shares its own chocolate mousse recipe with a touch of Madagascar pepper to celebrate grandmothers and pay them the highest tribute, an ode to indulgence.
Preparation: 15 minutes • Cooking: 5 minutes • Rest: 4 hours
Ingredients for 4 people
- 150 g dark chocolate for baking + 50 g for shavings
- ½ tsp wild Madagascar pepper
- 70 g full cream 30%
- 4 extra fresh eggs
- 30 g sugar
Method
For the chocolate cream
- Melt the chocolate in a bain-marie by placing a bowl with coarsely broken chocolate over a saucepan of boiling water.
- In another saucepan, bring the cream to a boil, then pour it in 3 parts over the chocolate, gently mixing with a spatula.
- Separate the whites from the yolks, then add the yolks and mix vigorously.
- Grind the pepper and sieve it to keep only the fine powder. Mix into the cream.
For the whipped egg whites
- Whip the egg whites until firm peaks form.
- Add a spoonful of whipped whites to the cream to loosen it, then gently fold in the rest with a spatula, being careful not to break the whites.
- Stop mixing once all the whites are incorporated.
- Pour the mousse into individual molds and refrigerate for at least 4 hours.
- Sprinkle chocolate shavings on top using a vegetable peeler.
Photographs: Marine de la Bretèche
