If there is one thing I can tell you about my family, it’s that we are all mad crazy for desserts. Whenever we go to a restaurant with all the aunts, uncles and cousins, we’ll always check the dessert menu first before choosing what to have for dinner. But when I checked my recipe archive, I noticed I had only posted 3 dessert recipes since I first started.. ONLY THREE! What is up with that huh? So in honor of my lovely family, I decided to make a dessert that’s always been very well liked within my family: chocolate mousse. Any chocolate dessert will always score well within the family, but there is something about chocolate mousse that’s very hard to resist.
I personally don’t find it extremely easy to make chocolate mousse cause it’s very easy to mess it up by simply not mixing the egg whites long enough or by using the wrong cream, so for this first mousse recipe, I created a very classic recipe, but I’ll soon be posting my recipe for triple chocolate mousse. That way you can first get familiar with the correct techniques to make a basic mousse, before turning it up a notch.
Serves: 3 people (big glasses) or 6 people (smaller glasses)
- 100g dark chocolate
- 150ml whippable cream
- 3 egg whites
- 2 egg yolks
- 50g sugar
Melt the chocolate in a bain marie. Stir chocolate until melted. Turn off the heat and let it cool down. If your chocolate is still very warm when you spoon in the egg whites, you’ll ruin your chocolate mousse because the heat will destroy the structure of the egg whites and that would really be unfortunate.
Now while your chocolate is cooling down, break your eggs and separate the yolks from the whites (remember, 2 egg yolks – 3 egg whites). Use a mixer to mix the egg yolks, add the sugar and mix some more until you get a foamy bland mixture. Set aside.
Next up is the cream, which is a very important part, along with the egg whites. You see, if you use the wrong cream, your mousse will be runny. I learned this the hard way *sad face*. So learn from my mistakes and pick out the right kind of cream! What you want to use is whippable cream, so basically a very rich and creamy cream. Don’t use a light cooking cream cause you won’t be able to mix it into a thicker cream. Now that you’ve got the right cream, it’s just a matter of mixing it just enough. What you want, is to end up with a thick cream, like a thick yoghurt, but not actual whipped cream. This probably sounds a bit scary but don’t worry, just make sure it’s in between runny and whipped cream and you’ll be safe.
By now your chocolate should have cooled down enough so simply add it to your egg yolks and sugar and gently stir it all together. Do not use a mixer for this process!
Last but not least: the egg whites! Take your egg whites and mix them until you get a firm foam, this will make sure your mousse isn’t too heavy. Now use a spatula to add your foam to the chocolate mixture. Do this with great care and don’t add all the foam at once, but in small parts. Use a spoon or spatula to stir (again, don’t mix it!). If you mix your mousse now, you’ll break all the structures apart and you’ll end up with a runny chocolaty ehh.. something.., hard to pick the right word for this thing, it’s still delicious but kind of pointless I’m afraid.
Pour the mousse into glasses or bowls and leave them in the fridge until set (at least one hour). The glasses I used were fairly big so I only had enough for 3 people, but if you use smaller glasses, like appetizer glasses, you’ll have plenty for 6 people. You can add some whipped cream, red fruit or chocolate sprinkles as finishing touches.Chilled avocado and cucumber soup with cheesy tortilla crisps | Tuna and olive casserole »