Hello, young Padawan
You’re cold, and you want a snack or a crazy little dessert, but without breaking your macros (for those who calculate them, athletes will also appreciate the protein content, ed) or your waist size? Don’t move, don’t breathe, I have the 5-minute recipe that will make all the rainbows and northern lights on the planet burst out of your little heart, nothing less.
Simple, effective, and insightful, you just have to prepare it an hour before tasting it to give it time to set in the fridge.
I’ll give you the proportions for one serving for a snack, and you’ll just have to multiply this little madness by the number of guests in case of dessert.
On your marks, get set, go!
Chocolate mousse, à la Chill
For one serving
1 fresh egg
1 square of dark chocolate between 75 and 85% of cocoa
1/3 pinch of salt
Optional: a pinch of cinnamon, and a few walnuts.
Recipe
Place the square of chocolate in a microwave-safe bowl. Melt it in 10-second increments. Twenty seconds should be enough, it should be mostly soft, and stirring with a spatula should finish melting it. Be careful; the chocolate should remain warm but not hot; do not overheat it. Set aside.
Break the egg and separate the white from the yolk. Beat the egg white until whipped; when it is whipped, add the micro pinch of salt before stopping beating.
Add the egg yolk to the melted chocolate, stirring with a spatula. You will obtain a slightly thick paste, don’t worry. Pour the equivalent of a tablespoon of whipped white into the chocolate-egg yolk mixture and stir with a spatula to loosen the chocolate paste a little and thus obtain a sort of cream.
Add the whipped white to the chocolate mixture in two batches, stirring delicately from bottom to top with a spatula. Pour the mixture into a clean ramekin and place it in the fridge for an hour, if possible, covered so that our mousse does not take on its odors. You can place a small plate on top; that will do the trick.
Presentation
Take the chocolate mousse from the fridge two to three minutes before serving. Serve with a pinch of cinnamon and a few walnuts, which go very well with dark chocolate.
For a dessert presentation, you can place a few walnut pieces on or next to the mousse ramekin, and remember to ask the guests if they all like cinnamon because this stuff is like coriander; there are fans and phobics, lol.
Serve with a good Christmas tea because it’s seasonal, and orange and cinnamon go wonderfully with chocolate, the word of a pastry chef.
All that’s left for me to do is wish you an excellent tasting and a good weekend, and I’ll see you next Friday!
XO 🍫
