A French pastry chef shows us how to make this classic dessert. Despite only using a few ingredients, there’s plenty that can go wrong.
Breakdown
- A classic mousse au chocolat uses eggs, sugar, and high-quality chocolate 41s
- Chocolate should be melted in a bain-marie, not a microwave 1m 18s
- Egg whites are whipped with sugar and gently folded for airiness 1m 52s
- The mousse must be refrigerated for at least two hours to set 3m 2s
- Modern versions may use cream or chickpea substitutes for eggs 4m 1s