Discover a recipe for Light, creamy, and deliciously nostalgic egg-free chocolate mousseThree ingredients, a whisk (or a food processor), a little patience, and it's ready.
Steps
1. Prepare the White Yumgo
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.
- The result: a firm, shiny and airy texture, exactly like whipped egg whites.
2. 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.
3. 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.
4. Rest and tasting.
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.
✨ Bonus tip
For a little twist, add some toasted or caramelized hazelnut pieces or a little orange zest when serving.
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