Choclate mousse -
250g good choclate of milk El Wejdene.
100 g whole liquid cream.
2 egg yolks.
6 egg whites.
40g caster sugar.
1 pinch of salt.
-Melt the chocolate in a bain marie. In another saucepan, bring the cream to a boil. Remove from the heat and slowly pour ⅓ of the hot liquid cream over the melted chocolate. Using a maryse, mix vigorously in small circles to create an elastic and shiny "core". Incorporate the 2nd third, mix according to the same process, then do the same for the 3rd third until obtaining a very smooth and elastic mixture. Add the 2 egg yolks in the same way.
-Mount the egg whites at medium speed. It is longer but it is the secret to obtain a beautiful airy foam and honeycomb as we like. When the whites begin to foam, add the sugar in 3 batches then continue beating until obtaining a frothy texture (firm but not too much to facilitate its incorporation).
-Add a little egg white in the previous chocolate mixture, then add the rest of the snow white to the maryse delicately without dropping the device.
-Pour the chocolate mousse into a bowl or a dish with slightly high edges. Sprinkle with a pinch of salt. Cover or film and let cool for at least 3 hours. Serve the mousse fresh with fresh fruit and small cookies.