byTiny's one and only CHOCOLATE MOUSSE

Indulge your senses in a symphony of rich chocolatey goodness with byTiny's irresistible chocolate mousse recipe. Made with almost no sugar added, this dessert lets the deep, intense flavors of the used Noir de Noir Chocolate by Côte d'Or shine through!

But don't let this richness fool you, as I have a big Tip & Trick for you, by means of which my chocolate mousse becomes surprisingly airy, creating a velvety texture that will melt in your mouth! So join me here on yet another culinary journey, this one especially for my Sweet Followers, which in my heart you all are ! !

For such recipes I always work with my Kitchenaid, but of course you can also use an ordinary mixer or so. On the above picture you also see a must have for this recipe:

Noir de Noir Chocolate by Côte d'Or !

Start by cutting 200gr of your dark chocolate into pieces and melting these slowly -together with 5 tablespoons of warmwater- au bain marie.

And here comes Tiny's big little secret: in this recipe you have to use 5 eggs, but: only 2 egg yolks, as this will give you a much lighter result at the end... Seperate all 5 eggs and keep the 5 egg whites aside for later. Take your 2 yolks and beat them together with a 10gr little bag of vanilla sugar until they are as white as possible. This is the only sugar used in here!

Put the whipped egg yolks in the bowl with the slightly cooled chocolate. Cooling some is definitely needed, as you don't want to fry your eggs on a still too hot chocolate ;-)

Stir well with a spoon until both components form one soft and brown whole.

Whip the cream (170ml) until stiff, but then again not too stiff either, as it has to remain easy to stir the cream under the chocolate mixture afterwards. Bear in mind that while stirring both components together, the cream will thicken more and more with every whisk you make!

Make sure you take about 20ml on whipped cream and put it aside, as at the end you'll have to whip some a little stiffer -together with a couple of teaspoons of icing sugar- as decoration!

Beat the 5 egg whites until as stiff as can be to one big, solid white whole.

Then spoon this as a whole through your chocolate mixture, but watch out that you do so in an utmost gentle way, because you want as much as airiness of the beaten egg whites to be retained in your "mousse" as this is what we are creating here and what the word stands for !

Look at how 'airy' the mousse looks on the above left picture!

All you still have to do now is whisk just a little more the whipped cream you had put aside. For this add a bit of small amounts of icing sugar, tasting in-between whether you think it's sweet enough or not. When combined with whipped cream I always use icing sugar instead of normal caster sugar or other, as this way you won't have a grainy mouthfeel . . .

As a finishing touch, always nice (and tasty!) to decorate your chocolate mousse coupes with a dollop of whipped cream and some shaved chocolate ! !