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Chocolate Mousse 1 October two thousand and dark

Piera Palermo

And to start with: Dark Chocolate Mousse !

Alarm bet at 7.00 but only in my mind ... .... do not ask me why, but I always wake up monstrously hour maturity.

I'll jump off the bed and in the silence of a house where luckily the other tenants will continue to hold tight in the arms of Morpheus, I, alone and happy in the cool of my kitchen, I start to cut the butter.

Then grate the chocolate, which I will surely melt in your hands, so I put it on the fire and when it becomes liquid in the butter in the meantime began to melt in the heat of burning stove. So join the powdered sugar icing.

It 's time that I prefer the separation of the white, I do end up in a bowl, the yolk, which falls intact in saucepan. While I mingle, he calmly and before joining the compound, the slides sgiddando loosely around here and there, like a windmill in the quicksand, and then disappear into the compound that became, after merging the fifth yolk , smooth and soft.

whipped thick and dense egg whites to join them to swell and my mixture bubbled like a geyser. Huge bubbles come out of the chocolate and they understand that my mousse will be a success. I just have to distribute it in 4 cups and put them in the fridge waiting to be sharing time with my friend.

And the result is excellent. Chapeau.

(from fruits and desserts in the kitchen of the Republic of the Encyclopedia page. 217)