This is not specific to the Languedoc Roussillon, it is just extremely typically French : here is the true, authentic, easiest and most delicious recipe of French Chocolat Mousse.
The most important of course is to use a good cooking chocolate. The best one to use in my view is the traditional Nestle Dessert chocolate (neither to sweet, nor to bitter… which is important as you don’t add any sugar to this recipe).
For 4 people you need:
- 125 g of chocolate
- a knob of butter
- 4 eggs
- 1 pinch of salt
What to do:
Melt the chocolate and the knob of butter in a saucepan that you place in another saucepan of hot water (hot water bath / bain marie). Remove from the saucepan of hot water as soon as it is soft.
Separate the egg whites from the egg yolks. Place the egg whites in a bowl and add a pinch of salt, then whip up the egg whites until stiff.
Mix the egg yolks thoroughly into the melted chocolate. Then add a spoonful of whipped egg whites and mix so that the mixture becomes a bit less thick. Then add the rest of the egg white and fold it in carefully. Then place in a bowl (or in 4 individual bowls) and place in the refrigerator for 3 hours.