When chocolate mousse comes from the hand of Chef Buthion, the taste buds are transported to France. Light, airy, and decadent—this simple recipe is certain to satisfy your travel cravings.
Ingredients
SERVINGS: 4 Serving(s)
- 8 ounces bittersweet chocolate
- 2 eggs, separated
- 2 tablespoons unsalted butter
- ½ cup cream
- 1 tablespoon of Grand Marnier or rum
- 4 tablespoons sugar
Preparation
METHOD
Melt the chocolate over a pot of steaming water. With a whisk, mix the egg yolks and sugar until you have a light texture, then add the Grand Marnier.
Bring the cream to peaks in a bowl with a whisk. In another bowl or mixer, bring the egg whites to a peak. Add the melted chocolate to the egg yolk/sugar mixture and fold together with a large rubber spatula. Then fold in the cream followed by the egg whites. Evenly divide in four glasses. Cover and refrigerate for at least 2 hours. Garnish with berries and shaved chocolate upon serving.
