CHOCOLATE MOUSSE
26 November 2008
CHOCOLATE MOUSSE
‘Crème caramel, tarte aux pommes, mousse au chocolat… ‘ the mouth watering desert song French waiters serenade you with at the end of each meal. I often choose the apple tart or am wooed into thinking I have room for the crème caramel… even when I don’t. The chocolate mousse normally passes me by, on direct route to my mother!
However,… you saw that word coming I know… that was until Alice gave me the secrets to her famous chocolate mousse. Now I admit that recipe tinkering has gotten the better of me on more than one occasion and this time was no exception. However after a rather unsatisfactory attempt at experimenting with cream & coco powder I went back to her original recipe. BLISS…. utter perfection – Olivier had gone speechless. Three simple ingredients DARK CHOCOLATE, EGGS & BUTTER… to create a light, not too sweet, rich & chocolaty desert.
RECIPE: SWEET PEA Blog
NOTE: the ingredients are listed below PER PERSON – makes life easy for odd numbers! Make in advance as the mousse will need to chill for at least 2 hours before serving!
PER PERSON:
- 25 grams quality dark chocolate of 70%+
- 15 grams unsalted butter
- 1 egg
- Separate the egg(s) into whites & yolks. Set aside.
- In a bain-marie, melt the chocolate*
- Once melted add the butter, slowly stir until well incorporated.
- Remove chocolate/butter from the stove, & set aside to cool.
- Once lukewarm, add the egg yolks and gently stir until well combined.
- Beat the egg whites into soft peaks.
- Now gently FOLD them into the chocolate/butter mixture. Resist the urge to stir - consequences will be dire, as you will loose the airy lightness the egg whites give this mousse.
- Divide evenly into serving dishes, cover with plastic wrap and chill for at least 2 hours. Can be made the day before.
*If you don’t want to use a bain-marie, use a small pot on very low heat and survey / stir regularly to avoid burning the chocolate.
