A relatively solid chocolate mousse recipe. I once followed the original recipe to the letter, now I improvise: I replaced the white sugar with honey, and use more eggs if I want to make it more liquid.
Unsalted butter and tilia honey. The butter was at room temperature, but still a little hard. 8 large double yolk eggs.
1 unsweet and 2 semi-sweet squares of Baker's Chocolate, melted on the plate warmer on the lowest setting.
The butter was a little hard, so I used the whisk to break it into small pieces. I waited a few minutes for the butter to soften, and beat the mixture.
Using an intermediary bowl, I separated the yolks from the eggs. The double yolks made things difficult, quite a bit of egg white got into the butter and honey mixture.
I then beat the yolks into the butter mixture until it looked homogeneous.
Gradually added the butter mixture to the melted chocolate. I started out by thoroughly mixing, then beating as more of the mixture got added.
I whipped the egg whites into solid peaks, then incorporated them into the buttery chocolate mixture. I place the resulting mixture in a storage container, and placed it in the fridge.
