Chocolate Calvados Mousse

 

200g               chocolate cour de guanaja

400g               chocolate manjari

4sheets         gelatin soaked in ice water

150g               calvados

50g                 apple saba

450g               yolks

10g                 salt

600g               egg whites

300g               sucrose

 

  1. 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.
  2. 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.
  3. Transfer the calvados mixture to a metal bowl with the egg yolks, and whisk until even. Set aside.
  4. 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.
  5. When all the sucrose has been added, continue whipping for 2 minutes.
  6. When the meringue is whipping for it’s last 2 minutes, whisk the reserved egg yolks into the chocolate.
  7. 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.
  8. 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.

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