There is one thing that I usually can’t do in the kitchen is desserts. I guess being more of a savory palate, I never found the need to bake or make dessert.

There is one dessert though that I love - La mousse au chocolat.

Differently with cooking when you bake or make dessert, measurements and precision become really important. Pastry is more an chemical art than one of throwing ingredients together to make them taste good.

Ingredients:

8 ounces of bittersweet chocolate

8 eggs

2/3 cup of butter

2/3 cup of sugar

Vanilla or any other flavoring, I added some orange blossom flower

First separate your eggs white and yolks in 2 separate bowls.

Over a double boiler melt slowly your chocolate.

Add the sugar to the yolks and whisk vigorously until the yolks turn into a pale thick cream like. Add your flavoring.

Once your chocolate is melted work slowly the butter in, small pieces at a time. Incorporate until, all the butter as melted. And add the mixture to the yolks while still whisking.

Put a pinch of salt in your whites and bring them up to a soft peak. Then fold gently the whites in your chocolate/yolk mixture. You want to take your time and make sure you don’t break the whites. You want to use a rubber spatula and scraping the bottom of the bowl moving towards the surface.

You should have a very uniform and airy mousse. Pour it in individual ramequin if you have children or in a whine glass for better presentation, and chill in the fridge for at least 4 hours.

Garnish with shaved dark chocolate, some raspberries or a mint leaf and powder sugar. This mousse au chocolat should be very creamy to the tongue and very light. It’s like eating little puffs of chocolate.

Bon Appétit!