Chocolate Mousse | Classic Chocolate Mousse recipe
Classic Chocolate Mousse
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This is a classic chocolate dessert that is very decadent with a light consistency and a rich chocolate flavor. One of my favorite dessert to try when ever I go out for dinner to nice restaurants..Every chocolate mousse differs with the flavor, airiness and the consistency.
After many attempts I think I pulled off a pretty good one..
This dessert can be liquid at first as you incorporate your aerators to hot/warm chocolate mixture but it needs only 2 hours in the fridge to set (overnight would be ideal) to enjoy a light and rich chocolate dessert that melts in your mouth.
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Serving 8-10 (I am using 2.8oz glasses, this serving amount is based on those glasses)
INGREDIENTS:
-2 large Egg yolks
-3 large Egg whites
-11/4 cup (300ml) Heavy whipping cream
-130g (4.5oz) Bittersweet Chocolate (60% Cocoa)
-2 tbsps of Sugar
-1 1/2tsp Instant coffee
-1 tbsp Hot water
Few cashews roughly chopped to decorate. You can decorate with some whipped cream, chocolate shavings etc.,
Leave in the fridge to minimum 2 hours best to leave in the fridge overnight..
🔴🔴➡️➡️➡️➡️FEW THINGS THAT MIGHT BE HELPFUL TO KNOW:⬅️⬅️⬅️⬅️🔴🔴
*I am using chocolate with 60% cocoa, its better if you can use the same percentage or higher as cocoa(fat) is the main stabilizer in this recipe(as I am not using gelatin)
*IT IS VERY IMPORTANT TO, quickly & vigirously mix the first scoop of egg whites that is added to the hot chocolate mixture. When adding a cold ingredient to hot melted chocolate, chocolate tend to seize or solidify due to the coldness, so mixing it fast and quick helps to balance the temperature of the chocolate and avoid solidifying.
*This recipe has only few ingredients but the timing and temperatures plays a big roll when making mousse
*I am adding all the sugar to the egg yolk mixture, if you prefer you can add one tbsp to the egg yolk mixture & add the remaining tbsp when beating the heavy cream, as it will help to stabilize whipping cream
*Heat egg yolk up to 140F(60C) degrees or if you don’t have a thermometer dip back of a spoon to the egg mixture and run your finger across the coated egg yolks on the spoon, it should leave a clear path. If it does the eggs have come to the right temperature
*When adding chocolate to the egg mixture, either you can do it over the stove or after eggs reaches the right temperature you can take the bowl off the stove and add the chocolate in to dissolve
*After you beat the heavy cream, leave it in the fridge until you use it.
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