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Celine’s Authentic French Chocolate Mousse
Celine San Nicolas, Guam Women's Club Cookbook
1 egg (must be very fresh) per serving
1 1/2 oz per serving of semi sweet chocolate
(Multiply eggs and chocolate by number of servings)
Pinch of salt
Melt the chocolate on low temperature in a double boiler, very slowly until smooth. Must not be hot, just warm.
Separate the eggs. Place the yolks in a large mixing bowl, and the whites in another. Mix the egg whites with a pinch of salt into a thick foam with a high speed mixer. The egg whites must become extra firm. Mix the egg yolks together until creamy.
Slowly add the melted chocolate to the yolk mixture and mix together well.
Very delicately, fold in the egg white mixture into the chocolate and yolk batter, one large spoon at a time. Continue folding until you have a fluffy creamy smooth chocolate mixture. Pour into a large serving bowl, and refrigerate overnight. You may also pour into individual serving glasses for a different presentation. See more Desserts recipes
See more Guam Women's Club Cookbook recipes
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