My husbands loves chocolate mousse, but my recipe is his favorite. Every time we go to a restaurant he orders chocolate mousse as dessert, and every time I see how much he enjoys it, yet every time he tells me my recipe is better. So I thought to share it with you guys. This way you can enjoy it as much as he does... and I do.
This is a classic but great dessert, yet there are so many versions of it. Some are good, but most are very heavy or just way to sweet... In my opinion off course.
This recipe goes back to the basics and only uses the essential ingredients. Eggs, dark chocolate and sugar, and maybe some whipped cream to top it off. The combination gives an air light result with a satisfying taste of bitter sweet chocolate, paired with silky smooth whipped cream. the combination melts in your mouth and keeps you longing for more.
recipe for 4 portions
prep time: 5 min
total time: 20 min
Ingredients
6 eggs,
50 g dark chocolate - 70% cacao
3 tbsp sugar,
2 pinch vanilla powder,
1 pinch of fleur de sel,
15 cl heavy cream,
chocolate flakes (optional).
How to make it
Melt the chocolate au bain marie. => Put a pot on the stove with some water and bring it to a boil. => Put a bigger bowl on top of the pot and add the chocolate. => Remove the pot from the heat and let the chocolate melt. stir once and a while.
Separate the egg white from the egg yokes. With 2 eggs you will only need the egg white. => make sure there is no egg yoke in the white. => you can use the other egg yokes in an omelette, sabayon, pasta, ...
Add 1 tbsp of sugar to the egg whites and whisk them until they are firm.
When the chocolate is molten take the bowl off the pot with warm water. Set it aside to cool down a little. => the chocolate has to be about body temperature to work with. If it is to hot your mousse will be flat and if it is to cold there might be clumps in it.
Add the salt and half of the vanilla powder to the chocolate en mix it.
Add 1 tbsp of sugar to the egg yokes and whisk them until they are almost white.
Mix the chocolate and egg yokes: - Add a bit of the molten chocolate to the egg yokes and whisk it together - Add the rest of it and whisk together until it is smooth.
Mix the chocolate batter with the egg whites: - Add 1 big scoop egg whites to the batter and whisk together gently. - Fold in gently the rest of the egg whites with a spatula.
Scoop or pour the mousse into portions. Once the glasses are filled put them in the fridge to set.
Whisk the cream together with the other half of the vanilla powder and sugar. => Don`t whisk the cream to hard, this way you get a soft velvety result.
Scoop the whipped cream on top of the chocolate mousse.
Add the finishing touch: some chocolate flakes.
Optional:
Add some coconut flakes/shredded coconut on top.
Put some rasberries or strawberries on the bottom to give it something extra.
This recipe is also good as a filling between biscuit cakes.
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