My very rich Chocolate Mousse

In lovely memory of Julia Child, Master chef and teacher, who had she lived today would have turned a 100 years old this Wednesday. Well known for her sophisticaed french dishes, she was also fond of chocolate. This inspired me despite the warm weather in Boston, to prepare my very rich Chocolate mousse prepared with my beloved 70% cocoa Valrhona chocolate. This decadent mousse has a deep chocolate and creamy taste and is best if served cold. Bon appétit !

Serves 6 persons
10 min of preparation
2 hours of cooling

Ingredients:
200 grams (7.05 oz) of dark chocolate Valrhona
50 grams (1.7 oz) butter
100 grams (3.5 oz) of creme fraiche
25 grams (0.90 oz) powder sugar
3 eggs

Directions:
1. Melt chocolate and butter together in a “bain marie”
2. Separate egg yolks from whites
3. Mix the “crème fraiche” with the egg yolks and then add the powder sugar
4. Add to this preparation the melted chocolate and butter and mix well
5. Beat the egg whites until stiff and gently fold into the chocolate mixture
6. Pour into the container of your choice
Cool at least 2 hours in refrigerator before serving
Optional: Place red fruit on top of the Mouseeand sprinkle w/ either praline or pistachio shavings.
I personnally love the  rasberries and chocolate !  Enjoy