A New Year's delight by chef Patrick Albert

Chef Patrick Albert, Maître Cuisinier de France and head faculty chef at Kamaxi College of Culinary Arts (KCCA) in Verna.

Panaji

The New Year is a time for celebration, indulgence, and fresh beginnings. To make this season extra special, Chef Patrick Albert, Maître Cuisinier de France and head faculty chef at Kamaxi College of Culinary Arts (KCCA) in Verna, has crafted an exquisite New Year Chocolate Mousse. This decadent dessert captures the season's spirit with its velvety texture and rich, luxurious flavours.
The chocolate mousse, meaning ‘foam’ in French, originated in 18th-century France as a dessert that combines lightness and decadence. Initially referred to as ‘mayonnaise de chocolat’ for its creamy consistency, it was later refined to become a global favourite.
Chef Albert’s recipe stays true to its French roots while adding a modern twist, making it the perfect way to end any New Year celebration on a sweet note.

Serves: Four people.

Ingredients: Dark chocolate (200 gms), Egg yolk (3), Egg whites (3), Castor sugar (100 gms).

Method

- Melt the chocolate in a large bowl and set aside.

- In a separate bowl, whisk the egg yolks with 50 grams of castor sugar until well combined.

- Whip the egg whites in another bowl with the remaining 50 grams of castor sugar until stiff peaks form.

- Gradually add the egg yolk mixture to the melted chocolate, followed by half of the whipped egg whites. Mix gently until the colour is uniform.

- Carefully fold in the remaining whipped egg whites, ensuring the mixture stays light and airy.

-Avoid any further mixing at this stage—only fold gently.

- Transfer the mousse into ramekins (souffle cups) and refrigerate for 24 hours to set.

- Before serving, garnish with chocolate flakes for a beautiful finish.