Ingredients with Measurements:
- 8 oz. bittersweet chocolate, chopped
- 4 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1/2 tsp. vanilla extract
Special equipment needed:
- Double boiler
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Serving glasses or bowls
Step-by-step instructions:
1. Melt the chocolate in a double boiler over low heat until smooth. Set aside to cool slightly.
2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
3. In another mixing bowl, beat the egg yolks with the sugar until pale and fluffy.
4. Add the melted chocolate to the egg yolk mixture and stir until well combined.
5. In a separate bowl, whip the heavy cream until soft peaks form.
6. Gently fold the whipped cream into the chocolate mixture.
7. Add a pinch of salt to the egg whites and fold them into the chocolate mixture in three parts, using a rubber spatula.
8. Divide the mousse into serving glasses or bowls and chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Low heat for melting chocolate
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Carbohydrates per serving: 26g
Protein per serving: 6g
Substitutions for ingredients:
- Semi-sweet chocolate can be used instead of bittersweet chocolate.
- Granulated sugar can be substituted with powdered sugar.
- Whipping cream can be used instead of heavy cream.
Variations:
- Add a tablespoon of espresso powder to the melted chocolate for a coffee-flavored mousse.
- Top the mousse with fresh berries or whipped cream for added flavor and texture.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Use a rubber spatula to fold in the egg whites to avoid deflating them.
- Chill the serving glasses or bowls in the refrigerator before filling them with the mousse to help it set faster.
Storage instructions:
Store the chocolate mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The chocolate mousse does not need to be reheated.
Presentation ideas:
Serve the mousse in elegant glasses or bowls and garnish with chocolate shavings or fresh berries.
Garnishes:
Chocolate shavings, fresh berries, whipped cream, mint leaves.
Pairings:
Serve the chocolate mousse with a glass of red wine or a cup of coffee for a decadent dessert experience.
Suggested side dishes:
The chocolate mousse can be served as a standalone dessert.
Troubleshooting advice:
- If the egg whites are not beaten enough, the mousse will not be light and fluffy.
- If the chocolate mixture is too hot when added to the egg yolks, it may cook the eggs and cause the mousse to curdle.
Food safety advice:
Make sure to use fresh eggs and store the mousse in the refrigerator 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, chocolatey.
Serving suggestions:
Serve the chocolate mousse as a dessert after a fancy dinner party or as a sweet treat for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian