First step? Skip the egg yolks. They're only a distraction.
—“I have to confess that I have been known to obsess over a recipe, and this one became a big-time obsession. I tinkered with it over an entire summer.” We reached out to Wells to learn more about the nitty-gritty of her process, and to find out why her “chocolate satin,” as she calls it, is even better than that French classic, chocolate mousse.“[The recipe] started out as a clip from a French magazine,” says Wells.
But it was hot that summer, and she wanted desserts that wouldn’t involve her oven. And her husband—a chocolate fan—piped up periodically with, “Isn’t it time for you to test that again? It’s been a long time since you tested that recipe!” So she rolled up her sleeves and went to work, making it “at least a dozen more times.” She diverged from the classic French technique, eschewing separately whipped egg yolks and whites in favor of just light, airy whites, which she spins into a firm meringue.
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