Mousse au chocolat au lait et noir avec une pincée de sel



  • 3 eggs
  • 50 gr (0,11 lbs) dark chocolate bittersweet chocolate
  • 50 gr (0,11 lbs) milk chocolate

optionnal

  • 1 pinch fleur de sel

 

Cut chocolate in small chunks and gently melt chocolate using a double boiler (or in the microwave at low heat)

Separate egg yolks and egg whites.

Pour melted chocolate into egg yolk and combine. Add a pinch of fleur de sel (optional), combine again

Whisk egg whites until foamy (stop when soft peaks flop at the top, don’t whisk until too stiff. Then gently incorporate this into the preparation.

Cover and refrigerate for at least 2 hours before serving.


 

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