Chocolate Mousse

I’m a recipe junkie. I hoard recipes from the blogs like there’s no tomorrow and I don’t think I’m stopping anywhere in the near future. But, thanks to my inherited neuroticism (thanks mom), I’m able to store them in categories and sub-categories (and sub-sub-categories) which makes it easy for me to try a new recipe. This one fell under “Desserts, Entertaining, Quick!” (although I am considering adding a folder that reads “Purple Foodie recipes”). So, I knew this would be the perfect addition to any menu as a last minute dessert.
You can’t go wrong with this – its easy to put together and everybody loves chocolate mousse. The raw egg element can be a downer, which is why you probably shouldn’t serve it to pregnant women or those with a compromised immunity system, but other than that it’s a winner. Also, using really, really good chocolate is key here. I’m leaning towards using chocolate chips because I just can’t be bothered to chop up chocolate and I used Hershey’s Semi-Sweet Chocolate Chips but you could just as easily chop up your favorite bar – just make sure its better that plain good because really, chocolate is the primary flavor here. 


    Chocolate Mousse
    Serves: 6 to 8
    227g best quality chocolate (no more than 60% cocoa though), chopped
    75g butter
    3 large eggs
    50g caster sugar
    1 cup/200g very cold whipping cream
    White chocolate shavings for garnish (optional)
  1. Using two bowls, separate the yolks from the whites and set aside. Also, chill the beater and whisk for the whipping cream.
  2. Set up a double boiler (a small saucepan filled with water under a larger bowl), and melt chocolate and butter till its completely melted. Remove the bowl and set aside once you’ve whisked the mixture together.
  3. Using the same double boiler and a fresh bowl, whisk the egg yolks and sugar together with a hand beater till thick and ribbony. This actually gives the mousse its texture, so do a good job of it! Add to the chocolate mixture.
  4. Whip up the egg whites till soft peaks form.
  5. Whip the cream till soft peaks form. Fold in the egg whites.
  6. Gently and steadily fold in the whites and whipped cream mixture into the chocolate mixture and pour into ramekins. Decorate with white chocolate shavings and leave it to set in the refrigerator for an hour. The mousse keeps for two days in the refrigerator.

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2 responses to “Chocolate Mousse

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