Very simple chocolate mousse

Easy

15 Preparation time

For persons

Serves 4 small glasses or 2 small bowls

14g of Yumgo White powder

120g of water

150g of dark chocolate (around 60%, ideally organic)

40g of semi-salted butter or vegetable margarine for a 100% plant-based version

14g

from Yumgo White Powder 72g

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Yumgo White Powder 72g

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Preparation

Discover a recipe for Light, creamy, and deliciously nostalgic egg-free chocolate mousse. Three ingredients, a whisk (or a food processor), a little patience, and it's ready.

Preparation

In a large bowl, mix the powdered White Yumgo with the water. Whisk for a few seconds to dissolve the powder completely.
Whip the mixture until stiff peaks form. Start at low power, then gradually increase to maximum power for at least 5 minutes. Use an electric mixer or the whisk attachment of a stand mixer.
Melt the chocolate in a double boiler over low heat until smooth.
Remove from heat and add the semi-salted butter (or margarine), cut into pieces. Mix until it melts completely.
This allows the chocolate's temperature to drop while maintaining a fluid and melting texture.
Fold in the whipped egg whites. Pour about a third of the whipped egg whites into the warm chocolate to loosen the mixture. Then add the rest, little by little, gently lifting the mass with a spatula to preserve all the lightness.

Dressing

Divide the mousse into small glasses, ramekins or cups.
Leave to set in the refrigerator for at least 3 hours, ideally overnight.
It can be kept for up to 3 days in the refrigerator.