Who has never missed the point of a chocolate mousse? With this recipe and a simple step by step, success is at the tip of the spoon.

Creamy and at the same time, fluffy. Sweet, but not overdone. If you want to learn the tricks to make a delicious chocolate mousse, keep an eye on this article. When it comes to getting to the point of this beloved dessert, we guarantee that the kitchen secrets are over.
Have you ever made a mousse and the result is stiff, little chocolate or too liquid? There are countless less happy experiences when it comes to making this dessert and there is a simple reason for that: there are still those who do not know "the science of chocolate mousse". Yes, there are scientific arguments that explain the success of a good chocolate mousse.
THE SECRETS FOR A GOOD CHOCOLATE MOUSSE
The truth is that there are tricks to get the dose and point of this sweetness right. Plastic containers? Stay away. Water in the chocolate? Yes, in the right dose. Lemon to beat the egg whites? It cannot be missed. Discover everything in our simple and easy step-by-step, and take the opportunity to enjoy yourself at the time of the next dessert. Bet on our useful tips and avoid culinary disasters.
Chocolate mousse
Ingredients
160 g chocolate
4 gems
4 egg whites
C. sugar soup
C. of water soup
Preparation
1. Start by breaking the chocolate into small pieces, making sure they are approximately the size. Add the water to the chocolate in a heat-resistant container to melt in a water bath.
2. It is known that water can damage the texture of melted chocolate, but this only happens when it is in small quantities. With the amount indicated here, it will not interfere in the process.
3. Take the container to the fire, with a pan with a lot of water, but be careful not to touch it. Do not allow the container with the chocolate to overheat. Stir the mixture while melting, removing from heat if necessary. Repeat the process until the chocolate melts completely and becomes a homogeneous cream.
4. After melting the chocolate, beat the egg yolks in an electric mixer. When well blended, add the chocolate and continue to beat until the mixture is even.
5. In a separate bowl, beat the egg whites. Choose a glass or metal container, as the whites must not come into contact with any grease residue. Plastic tends to accumulate fat, even after washing.
6. When the whites start to form bubbles, add a few drops of lemon juice and continue to beat until they rise. Before you go to the castle, add the sugar and beat until they reach the right point. Don't forget the lemon drops, as they are the ones that will help to create the stable point of the foam.
7. Add the egg whites to the chocolate mixture and wrap everything gently.
8.Place the chocolate mousse in a glass bowl and refrigerate for a few hours.
9. We bet you already have a perfect excuse to try this recipe. Enjoy your food!
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