Chocolate mousse by Iginio Massari

With very few ingredients it is possible to bring to the table an amazing dessert like Iginio Massari's chocolate mousse.

Concluding a lunch with a recipe by Iginio Massari will ensure that everyone will look at you with admiration, even if it is a simple dessert like chocolate mousse. As often happens, in fact, it is not so much the ingredients but the processing that makes one recipe better than another.

Let's see what the secrets of Iginio Massari's chocolate mousse are, a spoon dessert that cannot leave you indifferent and which he revealed on a well-known cooking site: Giallo Zafferano, although with a slightly lower dose. To make it you will only need milk, cream, eggs and chocolate as well as a little honey to sweeten. So let's see all the steps.

How to prepare the chocolate mousse recipe by Iginio Massari

1. First, chop the dark chocolate with a knife and place it in a bowl.
2. In a saucepan, combine the egg yolks, honey and milk and mix with a whisk then bring to the heat. Using a kitchen thermometer, heat everything until it reaches 82°C then pour it over the chocolate, stirring until it has melted.
3. Then blend with an immersion blender to obtain a smooth cream.
4. Separately, with an electric whisk, whip the cream until it is soft but not frothy. It must be semi-assembled. Add two tablespoons to the previous mixture and incorporate it, stirring gently with a kitchen spatula.
5. Also add the remaining cream twice, always mixing delicately so that it does not fall apart.
6. Distribute the chocolate mousse into four cups and decorate as desired with berries, strawberries or chopped dried fruit as desired.

Let's stay on the subject of pastry masters and find out how Ernst Knam's three chocolate mousse is prepared.

storage

The chocolate mousse will keep in the refrigerator for 5 days. Furthermore, it is also possible to freeze it.

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