Adapted 09.12.24
The Ultimate Chocolate Mousse recipe is one you’ll need to have in your arsenal. It is not difficult to make and you can make your own adjustment as far as sweetness and bitterness is concerned. Do you like it bitter, use the darkest chocolate you can find. Do your prefer sweet and creamy, use semi-sweet of half dark, half milk chocolate.
This is a dessert that I can eat on a regular basis, but for obvious reasons I don’t. The great thing about chocolate mousse is that you can make it according to your taste, by choosing the chocolate you prefer. You can go crazy by picking a 90% chocolate bar and end up with a very bitter, almost mouth twisting mousse. On the other hand, a semi-sweet or even a milk chocolate or a combination will render a much sweeter end result.
I like very dark chocolate, so for my Ultimate Chocolate Mousse I used my chocolate poison in the high numbers, 70-90%. All you need to do is cut the chocolate in small pieces and melt it. I always do that in the microwave because that is fast and easy. If you prefer to do it au-bain-marie, a bowl over a pot with almost boiling water, please do so.
Next part in the recipe is the whipping part. Whip the egg and the whipping cream stiff, in separate bowls. Mix the egg yolks with the sugar until light and creamy. You whip a lot of air in the ingredients; all that air will create a wonderful, fluffy and light (not caloric light, but light in feeling) mousse.
Now mix all the parts together. First mix the melted chocolate with egg yolks. Then add the whipped egg whites and whipped cream, little by little and alternate. Mix well, by folding the egg white and cream gently into the chocolate. You don’t want to lose all the air, you tried so hard to get into it. Fold until well blended and you don’t have white pockets here and there as that messes up the looks of the mousse.
Place your Ultimate Chocolate Mousse in the fridge for at least 2 hours and serve. I prefer to scoop it out of the bowl into a fresh bowl, because that way you can see the mousse being mousse, and it is also a little ‘rustic’ or casual. I prefer that over serving the bowl that was placed in the fridge with a flat surface. Personal preference. Enjoy!
Ultimate Chocolate Mousse
Ingredients
- 3.5 ounces dark chocolate
- 1.5 teaspoons butter
- 1/4 teaspoon espresso coffee powder
- 1.5 egg whites (NOTE 1)
- 1/4 cup whipping cream
- 1 egg yolks
- 1 tablespoons sugar
Instructions
- Cut the chocolate in small pieces, add 2 tablespoons of warm water and melt it. (NOTE 2)
- One the chocolate is melted, add the instant coffee powder and the butter and mix this until smooth. Set aside to cool a little.
- Whip the egg whites and whipping cream in different bowls stiff and place in the fridge.
- Mix the egg yolk with the sugar until white and creamy.
- Add the slightly cooled chocolate to the egg yolk-sugar mixture. and then mix the egg whites and cream alternately.
- Add part of the egg white to the chocolate mixture and then add the chocolate mixture to the rest of the egg whites.
- Add the whipped cream and mix well, but tenderly. You don't want to end up with white areas, but you also don't want to mix the air out of the mousse.
- Divide over 2 dessert bowls and refrigerate at least 2 hours.
- Decorate with fruit or mint or both.
Notes
- It is not easy to divide an egg white, due to the gel-like structure. There are 2 ways to get 1/2 egg white
- Whip the egg white until you break the gel-like structure and then pour half off.,
- Use liquid egg white. 1 large egg white = 2 tablespoons of liquid egg white. For this recipe you’ll need 1.5 egg whites, that translates into 1 egg (you will also use the egg yolk) and 2 tablespoon of liquid egg white.
- Melting chocolate can be done in a microwave or au-bain-marie.Onc
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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