Chocolate Mousse

Chocolate mousse isn't easy to make, you need to do the right things at the right times. Use the right temperature and time to mix everything.

First, make a pate à bombe.

For three people we use these ingredients.
- 3 egg yolks
- 3 ounces of sugar: 80 g (use less sugar if you don't want it to be too sweet)
- 0.75 ounce water: 25 g

Whisk the egg yolks while boiling the sugar sirup. When the sugar sirup has reached 120 °C, then slowly pour it in the egg yolks while mixing.

This is the result:

Then we melt the chocolate. Be sure to buy chocolate without any sugar in it or otherwise you will have to decrease the amount of sugar in the pate à bombe.:
-3 ounces or 80 g chocolate.

And we mix it to the pate à bombe.

If you want the chocolate mousse to be lighter of texture, you can whip those 2 left over egg whites and add it to the mixture at this stage. But I don't use it. Add a pinch of salt to get a special taste.

Next, we whip some cream to stiff peaks. Don't forget to cool the cream with an ice bath, otherwise you won't succeed in getting it whipped.:
- 4 ounces or 100 g cream. Use more cream if you want it to be lighter of texture.

And fold it to the mixture.

Then put the mixture in a cup and store it for more than an hour in the fridge and it's done.