FRIJE

Instructions

• 1.   Crush the chocolate and melt it gently in a double boiler.
  Note: Do not stir it during cooking, as incorporating air will cause it to crystallize.
• 2.   Off the heat, incorporate the butter in small pieces. Mix until smooth and homogeneous.
• 3.   Add the egg yolks one by one, mix gently.
  Note: Do these steps in succession; the heat of the chocolate will cook the egg yolks.
• 4.   Beat the egg whites until stiff peaks form, incorporating the sugar while beating.
  Note: The meringued egg whites will be smoother and hold better.
• 5.   Pour the chocolate mixture over the beaten egg whites, gently stirring with a small skimmer.
  Note: It is sometimes customary to add whipped cream or gelatin. Personally, I do not do it. The butter added at the beginning of the recipe is enough for a good texture after refrigeration.
• 6.   Fill individual cups or a bowl with the mousse. Let it set in the refrigerator for about 2 hours.
• 7.   When serving, decorate with whipped cream and chocolate shavings.

Notes & Suggestions

• Chocolate mousse is the base for many delicious desserts: filling for pastries, two chocolates, chocolate and cherries, trilogy of mousse, mint and chocolate.

Nutritional information *