200g chocolate cour de guanaja
400g chocolate manjari
4sheets gelatin soaked in ice water
50g apple saba
600g egg whites
- Place chocolate in a medium metal bowl, and place over a water bath. Stir until even and completely melted. Remove from heat and keep warm.
- Place gelatin, calvados, and apple saba in a small pot. Place over medium low heat, and cook until the liquid simmers. Remove from heat and stir until the gelatin has completely melted.
- Transfer the calvados mixture to a metal bowl with the egg yolks, and whisk until even. Set aside.
- Place the egg whites in the bowl of a kitchen aid, and whip on speed 4 until they reach medium peaks. Begin adding the sucrose, 50g at a time, waiting 1 minute between each addition.
- When all the sucrose has been added, continue whipping for 2 minutes.
- When the meringue is whipping for it’s last 2 minutes, whisk the reserved egg yolks into the chocolate.
- Transfer 1/3 of the whites to the reserved chocolate, and stir to combine. Do not worry about deflating the whites, this is your sacrifice.
- When the chocolate and the first addition of whites have been mixed evenly, Transfer the chocolate into the remaining egg whites and fold very gently. When the whites have almost completely disappeared into the mousse, transfer to a flat container and store in the refrigerator to set for 6 hours, preferably overnight.