Enjoy the pure taste of dark chocolate made with Venezuelan cacao with this simple and delicious recipe from France.
Since colonial times, Venezuelan chocolate, the first important product that exported the country, was the most valued in Europe.
The first recipes confectionery with chocolate, aimed at satisfying the palates of European high society, began to be made in the mid-eighteenth century, and the chocolate mousse was one of the pioneers in France.
Its creator was the French chef menom, according to records in the recipe book Les Soupers de la Cour (1755). The main ingredients in his recipe were whipped cream, egg whites, and chocolate. Also had the coffee and saffron versions of the mousse.
Dark Chocolate Mousse Recipe
To remember those flavors that European cooks achieved with the cacao Venezuelan more than three decades ago, at Puro Chocolate we share the recipe for the Dark Chocolate Mousse published in the recipe book El Chocolate, pastry chef, by Idilia Marcano Barreto.
7 tablets of dark chocolate (made with Venezuelan cocoa)
2 tablespoons of butter
2 eggs separated, the whites of the yolks
FOR THE GARNISH
4 tablespoons of whipped cream and chopped nuts
Break the chocolate into small pieces and melt it in a Bain-Marie. Take off the heat and whisk together with the butter and egg yolks. The egg whites are beaten until stiff and poured into the chocolate mixture. Divide into individual bowls and garnish with whipped cream, chopped nuts, fruit, etc.