Break the chocolate into pieces and place it in a bowl.
Bring the milk to a boil and pour it over the chocolate.
Stir with a spatula until the mixture is smooth and glossy.
Add the butter and mix.
Separate the egg yolks from the whites.
Whisk the yolks with 20 grams of sugar in a bowl set over a pan of simmering water (double boiler) until the mixture is pale and has doubled in volume (5 to 6 minutes).
Fold the chocolate-milk-butter mixture into the yolks using a spatula.
Wash the whisk attachments and beat the egg whites until stiff, adding 10 grams of sugar as you go.
Gently fold the beaten egg whites into the mixture with a spatula.
Pour the mousse into a bowl and chill for at least 3 hours before serving.
Karine Zablit in her studio. Photos by Alain Sauma
After many years working in communications and graphic design at an agency she co-founded in Beirut, Karine Zablit changed course in 2010 to devote herself to her first love: fine French pastry. She soon opened a pastry workshop and catering service, while also offering cooking classes.
At the end of 2021, two years after the start of the economic and financial crisis that ravaged Lebanon, Karine Zablit packed her bags. She headed to Paris, where she opened « Karine Zablit, Maison fondée à la maison, » offering catering, pastry, and private chef services. She serves her clients a cuisine which blends Western culture and Levantine heritage, the flavors of the East, and the expertise of French cuisine and pastry.
"My recipe for chocolate mousse, creamy and comforting, is made from basic ingredients that are easy to find. It does not contain cream, but a little butter, which gives it its creaminess. To give it volume, lightness and stability, I whisk the egg yolks and a little sugar for a long time in a bain-marie. The egg whites are beaten with a little sugar to stiffen them," explains Karine Zablit.
After many years working in communications and graphic design at an agency she co-founded in Beirut, Karine Zablit changed course in 2010 to devote herself to her first love: fine French pastry. She soon opened a pastry workshop and catering service, while also offering cooking classes.
At the end of 2021, two years after the start of the economic and financial crisis that ravaged Lebanon, Karine Zablit packed her bags. She headed to Paris, where she opened « Karine Zablit, Maison fondée à la maison, » offering catering, pastry, and private chef services. She serves her clients a cuisine which blends Western culture and Levantine heritage, the flavors of the East, and the expertise of French cuisine and pastry.
"My recipe for chocolate mousse, creamy and comforting, is made from basic ingredients that are easy to find. It does not contain cream, but a little butter, which gives it its creaminess. To give it volume, lightness and stability, I whisk the egg yolks and a little sugar for a long time in a bain-marie. The egg whites are beaten with a little sugar to stiffen them," explains Karine Zablit.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
