The good news is that Dr Olivier Courtin-Clarins has thought of all foodies by elaborating the recipes in his latest book, a collection of starters, main courses and desserts enriched with glow-boosting foods. The proof is in this recipe for chocolate mousse with no added sugar , which contains only 2 ingredients.• 200 g dark chocolate - 75 % cacaoBeat the egg whites into fluffy peaks.Refrigerate for at least 2 hours before serving.
Melt the chocolate in a bain-marie. Beat the silken tofu vigorously. Add chocolate to the tofu, beat and let stand for 4 hours in a cool place.Don't focus on high percentages of cocoa, they are not better for your health and are not a guarantee of quality. When it comes to chocolate, trust your artisan chocolatier and choose the one you like best.
The percentage of cocoa indicates the proportion of cocoa contained in the bar represented by cocoa paste AND cocoa butter. The remaining percentage corresponds to the added ingredients, the main one being sugar. The same percentage may therefore have a higher or lower proportion of cocoa butter depending on the texture you want to give to the bar. Thus, we can find a chocolate with 70% cocoa which contains 65% beans and 5% cocoa butter, and another chocolate with 55% beans and 15% cocoa butter.
More recipes in the book "Belle dans mes recettes" by Dr Olivier Courtin-Clarins, published on 19 March by Editions Le Cherche Midi Paris, 184 pages, 20 euros. Please note: all profits will be donated to the Arthritis Foundation, which funds research against joint diseases.
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