Mousse au Chocolat

Airy dark chocolate mousse made from melted Valrhona chocolate folded with whipped egg whites and cream.

Ingredients

• 500g duck legs
• 1 cup baguette
• 2 tsp sliced leeks
• 1/2 tsp fresh thyme
• 1/4 cup unsalted butter
• a generous handful of celery stalks
• a handful of fresh chives, chopped
• lemon zest, for serving
• 2 cups beef stock

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the egg noodles and bay leaves until evenly combined.

3. 3

   In a separate bowl, blend the Dijon mustard with the beef stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 5 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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