Chocolate Mousse
Chocolate mousse has very few ingredients so it’s important to use the best quality chocolate; I like semi-sweet chocolate for this recipe, but if you prefer your mousse with a stronger chocolate flavour, use bittersweet, likewise milk chocolate will give you a very soft chocolate flavour. Remember, the higher the cacao percentage in the chocolate , the less sweet the chocolate is, and the stronger the cocoa taste will be.
I firmly believe that this chocolate mousse recipe will become a firm favourite which you will constantly make once you try it. The silkiness of a mousse together with the velvet taste of chocolate is a sure winner in my book.
I hope you enjoy this one.
Ingredients
180 ml Double cream - this needs to be very cold. Divide this into 120 ml and 60 ml
4 egg yolks taken from Large eggs.
2 Egg whites taken from Large eggs.
3 tablespoons granulated sugar
170g bittersweet chocolate chopped into small pieces
Pinch of salt
Sprinkles(hundred and thousands) and/or glacee cherries to decorate.
Instructions
1
Combine egg yolks, salt and two tablespoons of the sugar in fireproof bowl (pyrex). Set over a saucepan of simmering water. Cook on medium heat au Bain Marie whisking all the time until mix has lightened in colour and gained some volume. Around 1-1 1/2 minutes.
2
Remove from heat, add the chocolate pieces and whisk until the chocolate has melted. Allow to cool to room temperature, whisking occasionally.
3
Whisk 120ml of the chilled cream in a separate bowl until stiff peaks form. Do not over beat. Cover and return to the fridge to continue chilling.
4
Once the egg chocolate mix is at room temperature, beat the egg whites using an electric whisk ( you can do this by hand but its easier to use an electric whisk) until foamy and frothy. Gradually whisk in the remaining tablespoon of sugar. Increase the whisker speed and beat until stiff peaks form and you have a firm and glossy meringue.
5
Fold the egg whites into the chocolate mix in two additions, then fold in the chilled whipped cream into the mix until just incorporated.
6
Divide mousse into 6 serving glasses, or pour into a large serving bowl. Chill until firm minimum of two to four hours. The mousse can be made a day ahead and kept covered and chilled in the fridge for 24 hours.
7
Before serving whisk the remaining 60ml of chilled cream until soft peaks form, and spoon a dollop onto the top of each serving glass, or spoon over the top of the serving bowl. You can also pipe this onto the mousse, if you prefer. Decorate further with some sprinkles (hundreds and thousands) and/or Glacee cherries.
8
Chocolate mousse cosykitchencorner style. I hope you enjoy. Mmm Yums
