Chocoholics – you’re going to love this!
I made a chocolate mousse the other day and I cannot begin to tell you how delicious it was. I’m usually the kind who feels squeamish about having raw eggs in my desserts – especially yolks, but in this mousse you just can’t tell. Make sure to use really fresh eggs. And if you are still worried about it being raw, I suggest you use pasteurised eggs, and if you’re in India where such a category of eggs is unheard of, then simply pasteurise them at home. It’s easy.
The chocolate mousse is so rich, so silky and it feels so wonderful in the mouth that you’re going to get hooked on to it. And because you can make this in no time, you can treat yourself to a luxurious chocolate dessert whenever you feel that urge to satiate a chocolate craving. Really – just read the steps below and you will know. For the best flavour, remember to use the finest chocolate you can get your hands on and you will be on your way to chocolate heaven.
I referred to the chocolate mousse recipe that I found in Pure Chocolate as well as the one on Smitten Kitchen to arrive at my version of chocolate mousse. You should totally try it. And let me warn you – sharing this is going to be hard.
Chocolate mousse
Yield: 6-8 servings
8 ounces / 225g bittersweet chocolate (no more than 60% cacao), chopped
3/4 stick / 3 oz / 75g unsalted butter, cut into 6 pieces
3 large eggs, separated
1/4th cup sugar
1 cup / 200g very cold heavy or whipping cream
2 ounces / 60g white chocolate shavings
- In a large bowl, set over a saucepan of simmering water, melt the chocolate and butter and stir until smooth. Remove from the saucepan and switch off the heat.
- In the same saucepan (now with the heat turned off), set a small bowl and beat yolks and sugar with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture.
- In the bowl of a KitchenAid, beat the egg whites until they just hold soft peaks. Remove from bowl and set aside.
- In the bowl, whip up the cream until it just holds stiff peaks.
- Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins and sprinkle with the white chocolate shavings. Let the mousse set in the fridge for about an hour before serving.
Note: The mousse will keep for upto two days in the refrigerator.
{ 32 comments… read them below or add one }
I love your red dishes. So cute! And what's inside is even better:)
wow heavenly
Oh my God, the chocolate 'waves' in that last pic look heavenly!
Oh my god, I SO want that now. That and the green speed peeler.
Chocolate. Be still, my heart!
(And your dishes and utensil colors are fabulous!)
i love chocolate mousse and love yur ramekins!
Oh I can *just* imagine how divine that is. lovely hon!
I'm seeing mousse everywhere!! Your mousse is too cute!! Perfect for Valentine's day!
I've made mousse with raw eggs too and it's incredible! This looks divine!
Love your ramekins
Hugs,
Smita
Mousse looks divine!
such cute remekins and lovely mousse as well.
Yum! I love love love chocolate mousse, so easy to prepare and tastes like a million bucks
I like to add a few drops of espresso to mine as it gives a little 'kick' with each spoonful.
Its my all time fav!!! Urs look so creamy and smooth… the white chocolate shavings look so tempting!!.. Loved those adorable ramekins!.
These look darling! Al geared up for Valentines, huh?
I cheat and use gelatin to set my mousse. But this looks all natural and perfect.
Ooh so luscious and I love how you serve them. A doubly delicious treat.
With Valentine's Day coming up everyone's posting chocolatey desserts. Poor vanilla's getting his feelings hurt!
~ingrid
Fabulous mousse…
Deep dark chocolate and smooth silky texture, chocolate mousse at it's best.
Mimi
yum…chocolate goodness…Love your ramekins!
looks delicious!! And I am loving your gorgeous white chocolate shavings!!!
Hey S! U know how much i run away from eggy recipes! But i might try this one coz it looks so tempting!
Question: Did u use amul cream instead of heavy cream?
Hey D! Yep always use Amul cream!
Hey Shaheen , these are gorgeous ramekins and even more gorgeous is the mousse!!!
Ur so good!!!
Are these the one u picked from the US?
Which store and brand?
Yess.. these are from US. From a chain of store called Michael’s.. they have alot of awesome stuff around Valentine’s Day and once that gets over they sell it at throw-away prices!
Hi shaheen
Is there a reason why you’ve not used gelatin in the mousse? I was wondering how else it would set?
Great site, btw. Love your receipes.
Thanks, Khushboo. You don’t need gelatin to set the mousse. The eggs stabilise it.
HI,
I read about you in the news paper and googled to find your lovely blog.
Its really very interesting and tempting. I am planning to start off by trying this chocolate mousse. Well I had a question Can I use Amul Fresh cream in this recipe? Will start off as soon as I get your reply.
Thanks, Roma!
I made this with Tropolite whipping cream. It’s a no-dairy whipping cream available at Arife. If you want to use Amul – refrigerate it overnight and then drain off the ‘water’ that separates from the cream. I haven’t tried, this, but I hear it works like a charm. Or you could use Parsi dairy cream.
Hiiii shaheen
I made the the chocolate mousse and guess what it was perrrrfect.
every body loved it and are craving for more.
The credit goes to you.
thank u so much
I am going to try more delicacies now!!!!
OMG!!!! I luv the look of tht mousse..i am going to try it out NOW!!!! ( hope it turns out good ) btw i luv ur site!! <3
hey i am a pure vegetarian ..so wod can i use instead of eggs?can u please help me wid dis..
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