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Food & Drink Christophe Michalak unveils his recipe for “THE chocolate mousse”, a dessert that he took a lifetime to develop

15:24  17 february  2021
15:24  17 february  2021 Source:   femina.fr

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A texture as soft as a cloud and a unique flavor, here is the recipe for chocolate mousse perfect from pastry chef Christophe Michalak.

Christophe Michalak dévoile sa recette de « LA mousse au chocolat », un dessert qu’il a mis une vie à mettre au point © iStock Christophe Michalak unveils his recipe for "THE chocolate mousse", a dessert he took a lifetime to develop

Who can resist the airy texture of chocolate mousse? Certainly not the chef Christophe Michalak, great greedy before the Eternal. Always ready to share his best daily recipes with his Instagram followers, the best pastry chef in the world in 2005 unveiled all his tips for making this dessert created in the 18th century a success. “There are chocolate mousse recipes and THE chocolate mousse! This one, dear friends, took me almost a lifetime to develop, ”explains Christophe Michalak on the social network. The particularity of this creation? She combines dark chocolate and milk chocolate, to satisfy the chef's "childish soul". "I like its density and texture full of air bubbles," says Victor's dad. Before promising: "You will not be disappointed with this signature recipe". Ready to test?

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Here is the recipe for THE signature chocolate mousse of Christophe Michalak:

Ingredients:

150 g single cream 75 g milk 180 g dark chocolate 70% cocoa (the chef always opts for the Valrhona brand) 75 g chocolate 40% cocoa milk 3 eggs (separate the yolks from the whites) 20 g caster sugar

In a saucepan, bring the cream and milk to the boil. Off the heat, pour in the chopped chocolate pieces, mix everything with a whisk, add 3 egg yolks, mix well. Whisk the 3 egg whites with the sugar from the start at 3/4 speed, in an electric mixer (or by hand for the bravest).

When the meringue is well assembled, mix it directly with the previous preparation, start with the whisk and finish with a spatula. There should be no grains of meringue, the mixture should be homogeneous and perfect.

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Arrange immediately in a bowl, wrap in film, refrigerate for at least 3 hours.

This recipe can be stored for 3-4 days without any problem. Take the mousse out of the refrigerator 5 minutes before tasting. Sprinkle with caramelized cocoa nibs, then grated chocolate.

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Watching these explode is way more fun than it should be.The bombs can be drizzled with extra chocolate and topped with sprinkles, crushed peppermint, or even crushed hard caramels. And all of these fun toppings can go inside the bombs as well! This recipe is extremely customisable, which is why it's so fun.

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This is interesting!