Luc Fouquet’s ‘Famous’ Chocolate Mousse
6 organic eggs
7 ounces dark chocolate (52 percent minimum)
Salt
Let eggs come to room temperature. Melt chocolate in a double boiler or in a microwave with a touch of water. Separate eggs, and beat the whites
with a pinch of salt until fluffy. When chocolate has melted, beat it quickly with yolks and a pinch of salt until the mixture gets thick. Little by little, fold whites into the chocolate mixture. Refrigerate the mousse for at least an hour. Serve cold.
WINTER 2010
Masthead Photo by