Ingredients with Measurements:
- 8 oz. semisweet chocolate, chopped
- 3 tbsp. unsalted butter
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla extract
- 1/2 cup heavy cream
- Pinch of salt
Special Equipment Needed:
- Double boiler or heatproof bowl and saucepan
- Electric mixer
- Rubber spatula
- Whisk
- Mixing bowls
- Serving glasses or bowls
Step-by-Step Instructions:
1. Melt the chocolate and butter in a double boiler or heatproof bowl set over a saucepan of simmering water. Stir occasionally until smooth. Remove from heat and let cool slightly.
2. In a mixing bowl, beat the egg yolks with 2 tablespoons of sugar and vanilla extract until pale and thick. Gradually whisk in the melted chocolate mixture until smooth.
3. In a separate mixing bowl, beat the egg whites and salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form.
4. In another mixing bowl, whip the heavy cream until soft peaks form.
5. Gently fold the whipped cream into the chocolate mixture until well combined.
6. Gradually fold in the beaten egg whites until no white streaks remain.
7. Spoon or pipe the chocolate mousse into serving glasses or bowls.
8. Chill in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Simmering water for double boiler
Serving size:
Makes 6 servings
Nutritional information:
Calories: 340
Fat: 25g
Carbohydrates: 28g
Protein: 5g
Sodium: 35mg
Sugar: 24g
Substitutions for ingredients:
- Dark chocolate or milk chocolate can be used instead of semisweet chocolate.
- Margarine or coconut oil can be used instead of unsalted butter.
- Whipped topping or coconut cream can be used instead of heavy cream.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add a tablespoon of espresso powder or liqueur for a mocha flavor.
- Top with whipped cream, shaved chocolate, or fresh berries.
- Use white chocolate instead of semisweet chocolate for a different flavor.
Tips and Tricks:
- Make sure the chocolate mixture is cooled before adding the egg yolks to prevent them from curdling.
- Use room temperature eggs for easier separation and better volume when beating.
- Fold in the egg whites gently to avoid deflating the mousse.
Storage Instructions:
Cover and store leftover chocolate mousse in the refrigerator for up to 3 days.
Reheating Instructions:
Chocolate mousse should not be reheated.
Presentation Ideas:
Serve the chocolate mousse in stemmed glasses or bowls for an elegant presentation.
Garnishes:
Top with whipped cream, shaved chocolate, or fresh berries.
Pairings:
Serve with a glass of red wine or coffee for a decadent dessert.
Suggested Side Dishes:
No side dishes needed.
Troubleshooting Advice:
- If the chocolate mixture is too thick, add a tablespoon of hot water and stir until smooth.
- If the egg whites are overbeaten, they will become dry and grainy. Start over with fresh egg whites.
- If the mousse is too runny, chill it for a longer time until set.
Food Safety Advice:
- Use pasteurized eggs to reduce the risk of salmonella.
- Store the chocolate mousse in the refrigerator to prevent bacterial growth.
Food History:
Chocolate mousse originated in France in the 18th century and was originally made with whipped cream and chocolate. It became popular in the United States in the 1960s and 1970s.
Flavor Profiles:
Rich, creamy, chocolatey, and sweet.
Serving Suggestions:
Serve as a dessert after a fancy dinner party or as a special treat for chocolate lovers.
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