Mousse with two chocolates

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 75 ml whole milk
• 2 150 g liquid cream
• 3 ½ vanilla pod
• 4 180 g dark chocolate
• 5 75 g milk chocolate
• 6 3 egg yolks
• 7 3 egg whites
• 8 20 g caster sugar
• Total weight: 652 grams

Times:

Preparation	Cooking	Start to finish
33 min.	10 min.	43 min.

Step by step recipe

• 1: Pour 75 ml whole milk and 150 g liquid cream into a saucepan on medium heat, then add ½ vanilla pod along with its seeds scraped from inside.
  Bring to the boil, then take off the heat, cover and leave to infuse for 15 minutes.
• 2: Put into a bowl 180 g dark chocolate and 75 g milk chocolate (in the form of chocolate drops/chips or bar broken into small pieces.).
• 3: Pour the vanilla-flavoured milk onto the chocolate through a fine strainer.
• 4: Mix thoroughly with a whisk until really smooth.
• 5: Add 3 egg yolks...
• 6: ...and mix again until really smooth.
  Set aside.
• 7: Beat 3 egg whites to stiff peak stage, incorporating 20 g caster sugar halfway through.
• 8: Take a little (1/4 or 1/5) of the beaten egg white and add this to the chocolate bowl.
• 9: Gently mix this in with the whisk.
• 10: Pour this mixture into the remaining egg whites.
• 11: Finish by folding this in, preferably with a soft spatula, leaning the bowl on its side to make the movement easier.
  There's no getting away from it; this is the trickiest moment of the recipe. The aim is to incorporate the egg whites into the chocolate, but losing as little as possible of their lightness. So no hard beating, just gentle folding with the spatula.
• 12: Divide the mixture out into individual dishes or glasses and refrigerate for at least 3 hours.
• 13: Serve cool but not too cold.

Remarks

This recipe is basically simple, but at the same time quite technically demanding, hence the tips for how to incorporate the egg whites into the melted chocolate. Christophe Michalak himself has said: "it took a lifetime as a pâtissier to get this just right", no less.
You can use grated tonka bean instead of (or as well as ) the vanilla.

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