Mouse is one of the dessert that is quick and easy to prepare. You can dress it up by serving this mouse in a fancy ramekins or beautiful short glasses. I like to serve them in the "pot de crème" mold.
Recipe adapted from :
Thomas keller - Bouchon
Make 8 servings
4 1/2 ounces bittersweet chocolate, such as Valrhona Manjari (64%), finely chopped
1 ounce diced unsalted butter
2 tablespoon espresso or hot water
1 cup heavy cream, whip to soft peak, refrigerate
3 large eggs, separated
1 tablespoon sugar
- Combine the chocolate, butter and espresso or hot water in a double boiler over a barely simmering water. Stir until completely melted. Take the chocolate mixture out from the heat and cool at room temperature.
- Meanwhile, beat the egg whites until foamy, sprinkle in the sugar and continue to beat until soft peaks form.
- Combine the yolk into the cooled chocolate mixture, gently stir in about 1/3 of the whipped cream. Fold in the egg whites, just until incorporated then fold in the rest of egg whites and the whipped cream.
- Spoon into 6 individual ramekins, refrigerate for at least 8 hours, up to a day.