HOW TO MAKE CHOCOLATE MOUSSE

Chocolate Mousse could be the final word chocolate repair! Rich and creamy, but gentle and fluffy, one-pot is satisfying however at all times leaves me wanting extra…….

This is a traditional chocolate mousse made the correct French approach, as served in high-quality eating places. Less cream, extra chocolate, an extra intense chocolate flavor, and a good looking creamy mouthfeel.

A traditional Chocolate Mousse recipe

I’ve by no means be 100% pleased with the varied chocolate mousse recipes I’ve tried in my lifetime. Not fluffy sufficient, not chocolatey sufficient, to candy, grainy, and so on and so on. Many “easy” chocolate mousse recipes are inclined to use an excessive amount of cream so the top result's extra like custard, moderately than aerated like actual chocolate mousse must be. I had the motive to focus and make it over and over until it was precisely what I needed.

Let me repeat: I had to make chocolate mousse over and over for work functions.

WHAT GOES IN CHOCOLATE MOUSSE

Just FIVE components, all the great things we like: chocolate, cream, sugar, eggs, and butter.

We tried this with varied kinds of chocolate – bittersweet darkish chocolate /cocoa darkish commonplace darkish and milk chocolate chips 

The darker the chocolate extra intense chocolatey flavor and prime quality bittersweet darkish chocolate is what good eating places sometimes use.

But even milk chocolate is beautiful on this recipe. Chocolatey sufficient – I believe partly as a result of this chocolate mousse recipe makes use of much less sugar than many. I'd, fortunately, serve milk chocolate mousse the corporate.

HOW TO MAKE CHOCOLATE MOUSSE

The path to gentle and fluffy Chocolate Mousse entails just some key steps:

1. Melt chocolate with a little bit of butter;
2. Beat egg whites and cream till agency;
3. Fold the components into one another. Don’t beat furiously – that’s the sure-fire technique to a pot of liquid chocolate!
4. Spoon into particular person pots or a bigger dish, chill till agency.

The recipe video is tremendously useful to see the consistency of the egg whites and cream, in addition to how one can fold the components into one another.

I selected to make little pots (utilizing whiskey glasses!) however you may make one dish in the event you want, then scoop out to serve.

FIRST TIMERS – NEVER FEAR!

If you’re a chocolate mousse first timer and are concerned about deflation because you’re taking your time with the steps, don’t be worried! When I film recipe videos, I’m always faffing around with camera setups and batting away a certain giant dog who is always sprawled where I want the tripod to be.

So it probably took me 3 times longer than it usually does to get the mousse in the fridge so I was quite concerned about deflation of the egg whites and cream.

Chocolate Covered Peanut Butter Pretzels are the PERFECT no-bake combo of salty and sweet with creamy peanut butter frosting and an indulgent chocolate coating!

CHOCOLATE MOUSSE

Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouthfeel, true chocolate flavor. It's actually quite straight forward to make!

Prep Time20 mins

Cook Time2hour  

Total Time2hrs 20 mins

 Dessert

 Servings: 4

 Calories: 379kcal

INGREDIENTS

•  3 eggs 
•  125 g / 4.5 oz dark chocolate 
• 10 g / 0.3 oz unsalted butter
• 125 ml / 1/2 cup cream, 
• 35g / 3 tbsp caster sugar 

INSTRUCTIONS

1. Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. 
2. Yolks: Whisk yolks.
3. Melt Chocolate: Place chocolate and butter in a bowl. Melt in the microwave in 30-second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.
4. Cream: Beat cream until stiff peaks form 
5. Whites: Add sugar. Beat whites until firm peaks form 

FOLDING:

1. Fold egg yolks into the cream using a rubber spatula - 8 folds max. Streaks are ok.
2. Check Chocolate Temp: Touch the chocolate. It should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
3. Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.
4. Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatular across the surface to blend white lumps in - aim for 10 folds. 
5. Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.
6. Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
7. To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for color would also be lovely!

NUTRITION

Serving: 4|Calories: 379kca|Carbohydrates: 19g|Protein: 2g|Fat: 27g|
Saturated Fat: 18g|Cholesterol: 171mg|Sodium: 96mg|Potassium: 266mg|
Sugar: 19g|Vitamin A: 700IU|Calcium: 134mg|Iron: 1mg|