One spoonful of this Chocolate Mousse and you will be hooked forever. It is what
you could call a grown up chocolate pudding. A simple yet elegant dessert. While
it uses only a few ingredients, its
chocolate flavor is rich and its texture is silky smooth, airy, almost foamy. And
foamy is an apt description as "mousse" is French for 'froth' or
Now, there are chocolate
mousse recipes that simply involve folding whipped cream into melted
chocolate. Good, yes, but to make a sublime chocolate mousse with that
lovely "mouth-feel", you also need egg yolks, whipped egg whites, and
whipped heavy cream. Since there are so few ingredients in a chocolate
mousse, the chocolate you pick is very important. Use a good quality semi
sweet or bittersweet chocolate that you enjoy eating out of hand. My
personal preference is a semi sweet chocolate containing around 60% cacao. When
choosing a chocolate, always look for one that has a lovely shiny finish
(a sign that the chocolate was cooked at the right temperature for the
right amount of time) and one that has that wonderful 'snap' when you
break it into pieces.
To make a classic chocolate mousse,
start by melting
chocolate with a little coffee and butter. Once cooled to room temperature
whisk in the egg yolks. Next whip the egg whites with a little sugar until
stiff peaks form. Then whip heavy cream with a little vanilla extract and
sugar until soft peaks form. Then just fold the whipped whites and whipped
cream into the chocolate and you are done. Now, this recipe does use raw egg
yolks and whites so the eggs should be very fresh with no cracks in the
shell. However, if you are worried about salmonella, you can leave out the
eggs but still make this dessert. You do this by first melting the
chocolate with the butter and coffee. But do not whisk in the egg yolks as
stated in the recipe and do not add the beaten egg whites. Instead just
whip the heavy (whipping) cream (double cream) (35-40% butterfat content)
and gently but quickly fold the whipped cream into the melted chocolate
that has been cooled to room temperature. A
chocolate mousse without eggs still has a rich chocolate flavor and
creamy smooth texture, but the texture does not have that light and airy
(foamy) quality to it.
This chocolate mousse can
be used to fill cakes or tarts. But my favorite way to enjoy this dessert
is to scoop it into wineglasses, parfait glasses, teacups, custard cups, pretty bowls or glasses.
You can garnish with whipped cream,
shaved chocolate, and/or fresh raspberries. It can be served straight away or
it can be placed in the refrigerator for a
Chocolate Mousse: In a
medium-sized stainless steel bowl set
over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from
heat and set aside to cool for a few minutes. Then whisk in the two egg yolks.
Cover and refrigerate while you whip the egg whites and whipping cream.
In the bowl of your
electric mixer (or with a hand mixer), whip the two egg whites with the cream of
tartar until foamy. Gradually add two tablespoons of sugar and continue to beat
until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract
until soft peaks form.
chocolate mixture from the refrigerator, and gently stir a couple of spoonfuls of the
beaten egg whites into the chocolate mixture to lighten it, and then fold the
remaining whites into the chocolate mixture, gently but thoroughly. Fold in the
chocolate mousse into six individual serving dishes or glasses. Cover and
refrigerate for a couple of hours. Can serve with additional whipped cream,
fresh raspberries and/or shaved chocolate.
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