Benoit Bistro 23 de maio às 11:00 · Our Pastry Chef Jean-Loup Teterel's chocolate mousse with no added sugar is a sweet recipe for Memorial Day Weekend get-togethers. (Serves 8) Ingredients 1.5 cups (300g) heavy cream 2/3 cup (150g) whole milk 6 eggs 6 oz. (175g) milk chocolate 12 oz. (350g) dark chocolate Procedure 1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the milk and dark chocolates, stirring over the barely simmering water, until smooth. Remove from heat. 2. Separate egg yolks and whites. Whisk the yolks. 3. Over medium heat, bring cream and milk to a boil. Remove from heat and fold the chocolate mixture into the egg yolks. 4. In a separate bowl, beat the egg whites until frothy. Continue to beat until they start to hold their shape, but not completely stiff. Fold beaten egg whites into the chocolate mixture until incorporated, but don’t overdo it or the mousse will lose volume. 5. Transfer the mousse to eight individual serving dishes, and refrigerate for at least six hours, until firm. Then remove 15 minutes before serving. 6. Serve the chocolate mousse with just a small adornment. Dark chocolate shavings year-round, orange zest in winter or fresh cherries in summer. 7. Storage: the mousse au chocolat can be refrigerated for up to 3 days.