Portuguese Chocolate Mousse with Eggs
Description
When we went to Portugal for the first time (in Algarve, Lagos), we discovered one night this chocolate mousse at a restaurant. Ever since I've fallen in love with it, the best chocolate mousse ever, I swear! I had no idea that the egg yould can give it such a rich aroma while the egg whites make it airy. This recipe uses eggs, traditionally raw in Portuguese chocolate mousse. I partially cook them over a bain-marie to reduce the risk of salmonella. It’s not 100% foolproof, but it’s safer, especially if you don’t have access to super fresh farm eggs. Always use the best quality eggs you can find.
Now onto the dreamiest chocolate mousse I've ever had. Dense. Creamy. Intense. And yes, the olive oil + sea salt combo? Life-changing! I had this particluar combination at a restaurant and it was mind blowing! And the best part? This chocolate mousse is lacto-free! (if you remove the butter)
Ingredients
Instructions
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Melt the chocolate
Start by melting chocolate + butter over bain-marie. Once melted, set aside to slightly cool.
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Cook the eggs
Whisk yolks + half the sugar over gentle heat (bain marie) until frothy & 60°C. Remove from heat and set aside. See my video below for reference. Whisk egg whites gently + sugar to 60°C until the sugar melts, then remove from heat and start beat until stiff peaks. Be very careful not to overcook the eggs!
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Combine everything
Combine chocolate with yolks (slowly, otherwise it will curdle and will be unmixable, do a thin pouring for best results and mix little by little, using a whisker or a spatula). After that fold in the meringue in 2-3 batches, slowly.
Pour into cups, chill overnight. Top with olive oil & sea salt and enjoy the best chocolate mousse in the world!
English 
Română 
