sugar — at around 100ºF/38ºC, combining it
with raw egg yolks, and combining this
mixture with 3 to 4 times its volume of stiffly
beaten egg whites (see p. 112). The watery
foam walls are thus augmented with the thick,
yolky chocolate, and much of the egg
moisture is absorbed by the cocoa solids and
sugar, which further thickens the bubble
walls. While still warm, the mousse is
spooned into serving dishes, and these are
then refrigerated for several hours. As the
mousse cools, the cocoa butter congeals, and
the bubble walls become rigid enough to
maintain the foam structure indefinitely. The
chocolate thus strengthens the egg foam, and
the foam spreads the stodgy chocolate mass
into a gossamer structure that melts on the
tongue.
Soufflés: A Breath of Hot Air
Soufflés — savory and sweet mixes lightened