1 large bar (200g) of bittersweet chocolate
4 egg whites
1 pinch of salt
3 egg yolks
4 tablespoons (sopa) of whole milk at room temperature
10 diced damascos
1 large bar (200g) of bittersweet chocolate
4 egg whites
1 pinch of salt
3 egg yolks
4 tablespoons (sopa) of whole milk at room temperature
10 diced damascos
Melt the chocolate in a double boiler and reserve
In a stand mixer, beat the egg whites until stiff peaks form with a pinch of salt. Reserve
Beat the egg yolks with the whole milk until a creamy mixture forms
Add the melted chocolate and beat on low speed until a smooth cream forms
Gently fold in the egg whites
Distribute into six serving cups, layering with damascos and chocolate
Chill in the refrigerator for one hour or until the mousse is firm and set
Decorate to taste and serve.
