CHOCOLATE MOUSSE

26 November 2008

sp-melting-chocolate

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
  1. Separate the egg(s) into whites & yolks. Set aside.
  2. In a bain-marie, melt the chocolate*
  3. Once melted add the butter, slowly stir until well incorporated.
  4. Remove chocolate/butter from the stove, & set aside to cool.
  5. Once lukewarm, add the egg yolks and gently stir until well combined.
  6. Beat the egg whites into soft peaks.
  7. 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.
  8. 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.

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