I experimented a lot with different kind of chocolate mousses. I made just with cream, just with eggs, I made with pate a bomb and also with english cream base. Finally last year I felt I need an own recipe, which I can use in any case, and which is how I like it. For me a perfect chocolate mousse is not sweet at all, it has a good holding, but it's also fluffy and light at the same time, and of course the bitter chocolate taste is really intensive. So I just collected all my experiences what I had , and after a few tests my perfect chocolate mousse recipe was born.
I'm using whole eggs and cream as well, because the fat from the egg yolk and from the cream just increase the intensity of chocolate and it also provides the good texture. The air bubbles from the egg whites and from the whipped cream give the fluffiness and the lightness.
In this recipe is a key to use the best ingredients what you can find. Use the freshest eggs what you can find and be sure there are treated against salmonella, because in this case we are using the eggs in raw form.
I suggest you to use dark chocolate with at least 65 % cacao, but you can mix different kind of chocolate as well.
We was just in a really hedonist mood, so I served this mousse with a big spoon of dulce de leche and with some unsweetend whipped cream.
200 g dark chocolate
4 dl cream
5 tbsp milk
big pinch of salt
Melt the chocolate and in the meanwhile boil the milk, when everything is ready, just mix it together. Wait until it cools down to roomtemperature. During this beat the eggwithes with a big pinch of salt and with the sugar. Whip the cream as well. When the chocolate cooled down, add the egg yolks and mix it well. Add one spoon of eggwhite foam, and mix it properly. You don't have to be gentle with it in this time. After the texture become runnier, you can add the remained eggwites. Now you have to be gentle to not to break the foam. If all is mixed up, you can add the whipped cream as well. In this point the mousse is still quite runny, but don't worry, after 3 hours in the fridge it will have the perfect texture.