Mousse Au Chocolat Chaude Et Glace À L’orge Recipe

Time2h 30m

Serves4

Warm Chocolate Mousse with Malt Ice Cream

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Ingredients

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1
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.
2
Whip the Egg Yolks
In a separate bowl, whisk the egg yolks and half of the sugar until pale and thick. Stir in the melted chocolate mixture and vanilla extract.
3
Beat the Egg Whites
In another bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
4
Fold Together
Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the mixture.
5
Chill and Serve
Transfer the mousse to serving dishes and chill in the refrigerator for at least 2 hours before serving warm. To serve, gently warm in a microwave or over a double boiler.