CLASSIC CHOCOLATE MOUSSE RECIPE
Light
and airy yet rich, this is a Chocolate Mousse made the classic French way, as
served in fine dining restaurants. Less cream, richer mouth feel, true
chocolate flavour. It's actually quite straight forward to make! Read in post
for information about use of raw eggs in this recipe, not advisable for
pregnant women or babies to consume.
Prep
Time : 20 mins
Servings : 4
INGREDIENTS
·
3
eggs (~55g/2 oz each)
·
125
g / 4.5 oz dark chocolate , bittersweet / 70% cocoa (Note 1)
·
10
g / 0.3 oz / 2 tsp unsalted butter
·
125
ml / 1/2 cup cream, full fat (Note 2)
·
35
g / 3 tbsp caster sugar (superfine white sugar)
Decorations
·
More
whipped cream
·
Chocolate
shavings (Note 3)
INSTRUCTIONS
1.
Separate
eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a
small bowl. Leave whites while you prepare other ingredients. (Note 4)
2.
Yolks:
Whisk yolks.
3. Melt
Chocolate: Place chocolate and butter in a bowl. Melt in the microwave in 30
second bursts, stirring in between, until smooth. Set aside to cool - proceed
with other steps.
4.
Cream:
Beat cream until stiff peaks form (see video).
5.
Whites:
Add sugar. Beat whites until firm peaks form (see video, Note 5)
Folding
1.
Fold
egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok.
2.
Check
Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm.
If too thick, microwave 2 x 3 seconds until runny.
3. Pour
chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.
4.
Add
1/4 of beaten egg whites into chocolate mixture. Fold through until
incorporated - "smear" the spatular across surface to blend white
lumps in - aim for 10 folds.
5.
Pour
chocolate mixture into egg whites. Fold through until incorporated and no more
white lumps remain - aim for 12 folds max.
6.
Divide
mixture between 4 small glasses or pots. Refrigerate for at least 5 hours,
preferably overnight.
7.
To
serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig
of mint for colour would also be lovely!
NOTES
1. Chocolate:
Ensure you use COOKING chocolate, not eating chocolate. Cooking chocolate
(baking aisle) is made for cooking with - melts smoothly and is thinner than
eating chocolate. If you use eating chocolate, the mousse is denser (I tried).
Bittersweet dark chocolate and 70%
cocoa dark chocolate is best to get a good chocolatey flavour. The 70% cocoa
sold at supermarkets in Australia is ideal (Nestle Plaistowe, Cadbury and Lindt
70% all work well) - these are bittersweet chocolates.
2.
Cream:
Must use whipping cream (there are some creams only for pouring that don't
whip). Must be full fat - now is not the time to go low fat!
3.
Chocolate
Shavings: Use a small knife and scrape at a low angle on the flat side of a
block of chocolate.
4.
Eggs
tip: It's easier to separate whites from yolks when eggs are cold, but whites
at room temp fluff up better when closer to room temp. So separate the eggs
when fridge cold then set aside while you prep the other ingredients to let the
whites come to room temp a bit.
5.
Beaten
whites consistency: Egg whites can be beaten to: soft peaks, firm and stiff
peaks. We want the middle one - firm peaks. This is when you have a "elf
hat" floppage at the top of the peak (see video). If it stands straight
upright without the little hook then it's stiff, not firm (still works fine but
it won't hold up as well after a few days in the fridge). If you do not get any
type of peaks at all, then keep beating!
6.
Storage:
Best within 2 days but keeps for a week in the fridge with only a slight
reduction in aeration.
7.
Nutrition
per serving. Makes 4 x 1/2 cup (125ml) servings. It is quite rich!
Recipe
from recipetineats.com
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