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(recipe adapted from Bouchon)
Makes 8 servings
1 cup cold heavy cream
4½ ounces/ 130 grams bittersweet chocolate (between 60 to 65%), finely chopped
2 tablespoons/ 1 ounce/ 28 grams unsalted butter, diced 2 tablespoons espresso or very hot water
3 large eggs, separated
1 tablespoon sugar
Whip the cream to soft peaks, then refrigerate.
Combine the butter, chocolate and espresso/hot water in a bowl over a pot of hot, but not simmering, water. Stir frequently until smooth.
Take the bowl off the heat and let it cool until the chocolate is slightly warmer than body temperature. Keller suggests dabbing a tiny bit on your bottom lip, which should feel warm. If not, place it back over the pot of water for a bit to warm it up; a cool chocolate/butter mixture will seize when the other ingredients are added.
While the chocolate is working towards the right temperature, whip the egg whites until they are foamy and start to hold a shape. Add the sugar and beat until soft peaks form.
When the chocolate is just right, stir in the yolks, then gently stir in a third of the whipped cream. Fold in half the whites until just incorporated, then add the rest of the whites and finally the rest of the cream.
Spoon the mousse into a serving bowl or serving dishes and refrigerate for at least 8 hours before serving. (The mousse can be refrigerated for up to a day.)