Who better to turn to than Alain Ducasse for a lesson in classic French bistro food? His book, Classic French Comfort Food, is an homage to three of the Parisian bistros he manages – Allard, Aux Lyonnais and Benoît. Each one an institution in its own right, they have been serving up authentic dishes to Parisians and visitors for over a century.
What can compare to mousse au chocolat ? A lighter-than-air mixture that melts in the mouth, master this delicious French dessert and you’ll have everyone coming back for seconds.
Read on to learn how to make this quick and easy dessert.
- 250 g bittersweet chocolate (70% cacao)
- 125 g (1 stick plus 1 tbsp) unsalted butter
- 60 g (1/4 cup) egg yolks (about 3-4 large)
- 300 g (1 and ¼ cups) egg whites (about 10 large)
- 65 g (1/3 cup) sugar
- 50 g bittersweet chocolate (70% cacao)
MAKE THE MOUSSE:
Finely chop the chocolate and melt over a bain marie together with the butter. When melted, remove from the heat and add the egg yolks one by one, beating until the mixture is smooth. In a separate bowl, beat the egg whites to soft peaks, then gradually add the sugar and beat to stiff peaks. Fold the beaten egg whites into the chocolate mixture. Transfer the mousse to a large bowl or individual ramekins and chill for 5 hours.
Make shavings by scraping the chocolate with a knife or peeler. Take the mousse out of the refrigerator an hour before serving and sprinkle with the chocolate shavings.
Wine suggestion: a sweet red Rhône wine, such as a Rasteau.
Bistro: Classic French Comfort Food
Written by Alain Ducasse
Published by Rizzoli
Photography by Pierre Monetta
Find more Ducasse recipes in the May/June 2020 edition of My French Country Home.