Airy chocolate mousse in the Magimix Cook Expert

Preparation

1. 1

   Break the chocolate into pieces. Put the chocolate and butter in the Cook Expert's transparent bowl. Run the Blending programme at 50°C, speed 3, for 3 minutes until fully melted.

   Speed 3🌡 50°C⏱ 3 min🔧 universal blade

   💡 The transparent bowl lets you monitor melting without opening it. Do not exceed 55°C — the chocolate will become grainy.

2. 2

   Remove the bowl from the base. Leave to cool for 5 minutes. Add the 6 egg yolks one at a time to the melted chocolate, mixing with a spatula. Set aside.

   💡 The chocolate must be lukewarm, not hot — if it is too hot, the yolks will cook and form lumps.

3. 3

   Wash and dry the bowl thoroughly. Fit the whisk. Put the 6 egg whites and the pinch of salt in the bowl. Run at speed 14, without heat, for 2 minutes.

   Speed 14⏱ 2 min🔧 beater

   💡 The bowl must be perfectly clean and dry — even a trace of fat prevents the whites from whipping.

4. 4

   When the whites begin to foam, add the sugar in a fine stream and continue at speed 16 for 1 minute 30 until you have firm whites that form a stiff peak.

   Speed 16⏱ 2 min🔧 beater
5. 5

   First fold a large spoonful of whipped whites into the chocolate and mix vigorously with a spatula to loosen the mixture. Then add the remaining whites in 2 batches, gently lifting from the bottom upwards so as not to deflate them.

   💡 Never use the food processor for this step — folding must be done by hand with a spatula.

6. 6

   Divide the mousse among 6 ramekins or dessert glasses. Cover and refrigerate for at least 3 hours before serving.

   ⏱ 180 min

   💡 The mousse is even better the next day. It keeps for 48h in the fridge.