chocolate mousse recipe
I was very pleased with my chocolate mousse this weekend. I haven't made it for a few years, but this was by far the best I've done. Partly it was the chocolate I used: Willy's Madagascar 71% (very pure, no vanilla and no emulsifiers). But also, I used a new recipe, and I think it's much better. This was the classic, just egg and chocolate. I used to use one which also had whipped cream and butter; not only was it more work, but it was less intense and too heavy. I plan to do it again soon and highly recommend giving it a go yourselves.
Serves 2
2 eggs
60g dark eating chocolate (70% cocoa works best)
2 tsp sugar, optional
Separate eggs and whisk whites to soft peaks, adding sugar to taste. Melt chocolate in a double boiler. Take off heat when fully melted and let cool slightly. Quickly beat yolks into melted chocolate. Incorporate a third of the whites into the chocolate to loosen, then gently fold the mixture into the rest of the whites until you get an even consistency. Spoon into serving dishes and put in fridge to set for at least four hours.
You can serve it topped with cream if you like, but I served it as-is and it was perfect for me. I probably used a bit less sugar than above because I don't like my chocolate too sweet. You can also add a bit of flavouring, such a splash of strong coffee or some booze, or a bit of cinnamon or orange zest. Though if you like your chocolate, it's hard to beat the simple, pure expression of straight chocolate mousse.
This is the classic French recipe and is not too difficult, but if you've not done something like this before, some of it can be a little tricky the first time. TIPS: Careful not to overheat the chocolate; the water in the bottom of the double boiler should be just to a simmer and the water should not touch the bottom of the bowl on top. The bowl should also sit tightly on top of the pan. If you overheat the chocolate or any moisture gets into it while you're melting it, it can seize and you'll have to throw it in the bin and start again. The bowl you whisk the whites in must be absolutely clean, and if you get any yolk (or any other fat) in the whites when you separate the eggs, the meringue will fail. If the chocolate is still on the heat when you put the yolks in, or if you beat them in too slowly, they can scramble. You need to fold the chocolate and meringue together properly; straight down the centre of the bowl then across the bottom towards yourself, then up and over, rotating the bowl a bit each time. Youtube this if you're not sure. The idea is to keep the volume of air in the whites whilst mixing it together. If you just stir it all together, it will be heavy.
This is a classic dessert for a very good reason. And with the quality of chocolate you can get these days, well worth bringing back into fashion. It's easier than I probably have made it sound, certainly easier than creme brulee, which I've never managed to make successfully.
Mmmm....chocolate......
Serves 2
2 eggs
60g dark eating chocolate (70% cocoa works best)
2 tsp sugar, optional
Separate eggs and whisk whites to soft peaks, adding sugar to taste. Melt chocolate in a double boiler. Take off heat when fully melted and let cool slightly. Quickly beat yolks into melted chocolate. Incorporate a third of the whites into the chocolate to loosen, then gently fold the mixture into the rest of the whites until you get an even consistency. Spoon into serving dishes and put in fridge to set for at least four hours.
You can serve it topped with cream if you like, but I served it as-is and it was perfect for me. I probably used a bit less sugar than above because I don't like my chocolate too sweet. You can also add a bit of flavouring, such a splash of strong coffee or some booze, or a bit of cinnamon or orange zest. Though if you like your chocolate, it's hard to beat the simple, pure expression of straight chocolate mousse.
This is the classic French recipe and is not too difficult, but if you've not done something like this before, some of it can be a little tricky the first time. TIPS: Careful not to overheat the chocolate; the water in the bottom of the double boiler should be just to a simmer and the water should not touch the bottom of the bowl on top. The bowl should also sit tightly on top of the pan. If you overheat the chocolate or any moisture gets into it while you're melting it, it can seize and you'll have to throw it in the bin and start again. The bowl you whisk the whites in must be absolutely clean, and if you get any yolk (or any other fat) in the whites when you separate the eggs, the meringue will fail. If the chocolate is still on the heat when you put the yolks in, or if you beat them in too slowly, they can scramble. You need to fold the chocolate and meringue together properly; straight down the centre of the bowl then across the bottom towards yourself, then up and over, rotating the bowl a bit each time. Youtube this if you're not sure. The idea is to keep the volume of air in the whites whilst mixing it together. If you just stir it all together, it will be heavy.
This is a classic dessert for a very good reason. And with the quality of chocolate you can get these days, well worth bringing back into fashion. It's easier than I probably have made it sound, certainly easier than creme brulee, which I've never managed to make successfully.
Mmmm....chocolate......