FRIJE

Instructions

• 1.   Chop the chocolate and place it in a mixing bowl.
• 2.   Bring the milk and cream to a boil, then pour over the chocolate.
• 3.   Mix until completely melted.
• 4.   Add the butter, mix again, then let cool to 40°C.
• 5.   Separate the egg whites from the yolks.
• 6.   Beat the egg whites until stiff, then fold in the sugar.
• 7.   Gently incorporate the yolks, then fold everything into the ganache in several additions.
• 8.   Pour the mousse into a bowl and let it rest in the refrigerator overnight.
• 9.   Just before serving, grate some dark chocolate over the mousse.

Nutritional information *

Reference

• www.750g.com/la-mousse-au-chocolat-d-alain-ducasse-la-recette-a-tester-au-moins-une-fois-dans-sa-vie-a43152.htm