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.