Chocolate Mousse

Valrhona Chocolate Mousse with Chantilly Cream & Madeleines

Ingredients

• 133g Caster sugar
• 190g Guanaja Valrhona dark chocolate (at least 70%)
• 125g Unsalted butter
• 4 Eggs, separated or use pasteurised, liquidised yolks & whites

To serve:

• Chantilly cream
• Mini Madeleines

Method

1. Set your moulds or dishes aside to be ready for filling.
2. In a double boiler- over simmering water, gently melt together the chocolate and butter until smooth, shiny. Once combined & fully melted, allow to cool slightly.
3. Separate the eggs into white and yolks or weigh up the pasteurised versions.
4. Take your egg yolks and beat together with the caster sugar in a large bowl until light, voluminous and almost double in size.
5. Slowly, fold the cooled melted chocolate & butter mixture into the egg yolk mix using a spatula until fully incorporated.
6. In a standing mixer, whisk the egg whites to stiff peaks, then gently fold through the main mix using a metal spoon or spatula to prevent from knocking out all the air.
7. Transfer the mixture to your chosen dishes and chill until ready to serve (at least 2 hours before).
8. When ready, remove from the fridge at least 20 minutes before serving to guests.
9. Serve with some fresh madeleines and a spoon of vanilla Chantilly cream or crème fraiche.