Ingredients with Measurements:
- 6 oz. bittersweet chocolate, chopped
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup crushed ice
Special equipment needed:
- Double boiler
- Electric mixer
- Rubber spatula
- Mixing bowls
- Whisk
- Serving glasses
Step-by-step instructions:
1. Melt the chocolate in a double boiler over low heat. Stir occasionally until smooth. Remove from heat and let cool for a few minutes.
2. In a mixing bowl, beat the egg yolks and granulated sugar until pale and thick. Add the melted chocolate and heavy cream, and whisk until smooth.
3. In another mixing bowl, beat the egg whites with salt and cream of tartar until stiff peaks form. Gradually add the powdered sugar and continue to beat until glossy.
4. Fold the egg whites into the chocolate mixture using a rubber spatula until no white streaks remain.
5. Add the crushed ice to the mixture and fold gently until the ice is melted and the mixture is chilled.
6. Spoon the mousse into serving glasses and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 5 minutes
Temperature:
Low heat for melting chocolate
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 280
Fat: 16g
Carbohydrates: 29g
Protein: 5g
Sodium: 110mg
Substitutions for ingredients:
- Semi-sweet chocolate can be used instead of bittersweet chocolate.
- Whipping cream can be used instead of heavy cream.
- Lemon juice can be used instead of cream of tartar.
Variations:
- Add a tablespoon of instant coffee or espresso powder for a mocha flavor.
- Top with whipped cream and chocolate shavings for a decadent touch.
- Use white chocolate instead of dark chocolate for a lighter flavor.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating for best results.
- Be gentle when folding the egg whites into the chocolate mixture to avoid deflating the mousse.
- Chill the mixing bowl and beaters in the freezer for a few minutes before whipping the egg whites for faster results.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The mousse is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mousse in clear glasses to show off the layers and texture.
Garnishes:
- Fresh berries, such as raspberries or strawberries.
- Chocolate shavings or curls.
- Whipped cream.
Pairings:
- A glass of red wine, such as Cabernet Sauvignon or Merlot.
- A cup of coffee or espresso.
Suggested side dishes:
- Fresh fruit salad.
- Chocolate-dipped strawberries.
Troubleshooting advice:
- If the mousse is too runny, add more crushed ice and fold gently until chilled and set.
- If the mousse is too thick, add a tablespoon of heavy cream and fold gently until smooth.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the mousse in the refrigerator at all times to prevent bacterial growth.
Food history:
Chocolate mousse originated in France in the early 20th century and quickly became a popular dessert around the world.
Flavor profiles:
Rich, creamy, and chocolatey with a light and airy texture.
Serving suggestions:
Serve the mousse as a dessert after a fancy dinner party or as a special treat for chocolate lovers.
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Taste: Rich, Creamy, Chocolatey, Sweet, Decadent