Chocolate Mousse recipe

Chocolate Mousse!

Light and ethereal nonetheless made, this can be a mousse created the classic French manner, as served in fine feeding restaurants. Less cream, richer mouth feel, true chocolate flavour. It's really quite undemanding to make!

Raw eggs note: needed to create real mousse. it's unattainable to attain an equivalent result while not exploitation eggs, despite what alternative recipes promise – and i have tried several. it'll either be denser, or be like consumption topping, or have a weird jelly like texture a lot of like pana cotta. browse in post for a lot of info. Note: raw eggs not sensible for pregnant girls or babies to consume.

Ingredients

Cups

Metric

3 eggs (~55g/2 oz each)

125g / 4.5 oz bittersweet chocolate , bittersweet / seventieth cocoa (Note 1)

10g / 0.3 oz unseasoned butter

1/2 cup cream , full fat (Note 2)

3 tbsp castor sugar (superfine white sugar)

DECORATIONS:

More topping

Chocolate shavings

Instructions

Separate eggs and yolks whereas eggs ar cold. Place whites during a massive bowl and yolks during a little bowl. Leave whites whereas you prepare alternative ingredients. (Note 4)

Yolks: Whisk yolks.

Melt chocolate & butter: Place chocolate and butter during a bowl. soften within the microwave in thirty second bursts, stirring in between, till swish. (Stir in facultative flavourings at this time, however browse Note half-dozen first). put aside to chill – proceed with alternative steps.

Whip cream: Beat cream till stiff peaks kind (see video).

Whip whites: Add sugar. Beat whites till firm peaks kind (see video, Note 5)

FOLDING:

Fold egg yolks into cream employing a rubber spatula – eight folds gamma hydroxybutyrate. Streaks is ok.

Check Chocolate Temp: bit the chocolate. ought to still be liquid however solely lukewarm. If too thick, microwave two x three seconds till liquid.

Pour chocolate into cream nutrient mixture. Fold through – eight folds gamma hydroxybutyrate. Streaks ok.

Add 1/4 of overwhelmed egg whites into chocolate mixture. Fold through till incorporated – “smear” the spatular across surface to mix white lumps in – aim for ten folds. 

Pour chocolate mixture into egg whites. Fold through till incorporated and no a lot of white lumps stay – aim for twelve folds gamma hydroxybutyrate.

Divide mixture between four little glasses or pots. Refrigerate for a minimum of five hours, ideally nightlong.

To serve, garnish with cream and chocolate shavings. Raspberries and a little sprig of mint for color would even be lovely!

Recipe Notes:

1. Chocolate: make sure you use chocolate, not consumption chocolate. chocolate (baking aisle) is formed for preparation with – melts swimmingly and is agent than consumption chocolate. If you employ consumption chocolate, the mousse is denser (I tried).

Bittersweet bittersweet chocolate and seventieth cocoa bittersweet chocolate is best to urge an honest chocolatey flavour. The seventieth cocoa oversubscribed at supermarkets in Australia is right (Nestle Plaistowe, Cadbury and Lindt seventieth all work well) – these ar bittersweet chocolates.

2. Cream: you need to use a cream which will be whipped. Pure, thickened or cream all work here. don't use “Pouring Cream” that can't be whipped – the label can say per se if the cream can't be whipped. 

Cream should be full fat – now's not the time to travel low fat!

3. Chocolate Shavings: Use alittle knife and scrape at an occasional angle on the flat aspect of a block of chocolate.

4. Eggs tip: It’s easier to separate whites from yolks once eggs ar cold, however whites at area temporary worker agitate higher once nearer to area temporary worker. therefore separate the eggs once refrigerator cold then put aside whereas you school assignment the opposite ingredients to let the whites come back to area temporary worker a touch.

5. overwhelmed whites consistency: Egg whites are often overwhelmed to: soft peaks, firm and stiff peaks. we would like the center one – firm peaks. this can be once you have a “elf hat” floppage at the highest of the height (see video). If it stands straight upright while not the insufficient hook then it’s stiff, not firm (still works fine however it won’t interference further once many days within the fridge). If you are doing not get any kind of peaks in the slightest degree, then keep beating!

6. Flavourings: like liquor, are often further into the liquefied chocolate, however ensure it's at temperature alternative it will build the chocolate sieze. Stir it in then leave to chill per direction. you'll style it later to check if the flavour is powerful enough for you – however don’t go overboard otherwise you will have problems setting the mousse! Up to one tbsp ought to be fine (and that ought to be enough!!), don’t go overboard otherwise it'd have an effect on the liquefied chocolate or compromise however the mousse sets.

PRO TIP: ne'er add flavourings into simply liquefied chocolate otherwise it'd seize and become coarse, perpetually guarantee it’s combined with one thing (butter, during this case).

7. Storage: Best inside two days however keeps for per week within the refrigerator with solely a small reduction in aeration.

8. Nutrition per serving. Makes four x 1/2 cup (125ml) servings. it's quite rich!

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