Celebrate the end of another week in #lockdownSA with a devilishly decadent Chocolate Mousse.
One of the most fickle chocolate creations is the Chocolate Mousse; will it be grainy, stiff, sloppy, rich or just a flop?
There’s a plethora of chocolate mousse recipes out there, some of which you have to go to great lengths to create (some insist on a custard base, or a meringue base) and you are not always guaranteed the success of silky, rich and smooth mousse.
I am sharing with you a classic method (presumably French) of using the 4 basic ingredients to create a rich and silky mousse.
Eggs MUST be at room temperature before you start preparing the mousse. If the egg yolks are the slightest bit cold, when you mix them with the melted chocolate, your chocolate will seize!
The good news is that if your chocolate seizes, there is an easy fix. Simply mixing a little boiling water into your seized chocolate, 1 teaspoon at a time, will bring it back to a smooth consistency.
MISE EN PLACE (preparation)
- Prepare your ingredients before starting.
- Let the eggs come to room temperature beforehand.
You will need:
- Mixing bowls
- Bain-Marie (pot of water on the stove with a mixing bowl resting on top of it, not touching the water, to melt the chocolate).
- Wooden spoon.
- Electric mixer (with whisk attachment) – or alternatively a balloon whisk to do it manually.
- Individual serving containers for small portions (bowls/jars/cups) – or alternatively a large container for one big mousse.
YIELD: 4 – 6 servings
|200g||Dark Chocolate (at 60% cocoa)||Lindt or other good-quality chocolate works best.|
|1 large Tablespoon||Salted Butter||15ml / 20g|
|6||Large Eggs; whites and yolks separated|
- Boil water in a pot, and create a bain-marie with a good-fitting mixing bowl. Let the water come to a boil and turn down the heat to create steam.
- Place the mixing bowl on top of the boiling water and melt the chocolate and butter over low-medium heat until smooth. Set aside.
- Add the egg yolks one-at-a-time to the chocolate/butter mixture stirring well between each addition.
- In a large mixing bowl, beat egg whites with an electric mixer until stiff peaks form. Adding the pinch of salt.
- Add about a third (1/3) of the whipped egg whites to the melted chocolate to make the chocolate mixture softer in texture, then incorporate the chocolate to the egg whites in two or three additions, stirring gently with a wooden spoon.
- Pour the mousse into a serving bowl or individual ramekins and let cool in the refrigerator for 2-3 hours before servings.
When you stir your melted chocolate/egg yolk mixture into your beaten egg whites they will deflate rapidly. Do not stress!
Serve the chilled chocolate mousse with berries, biscuits, wafers or with a topping of grated milk chocolate.