Ingredients with Measurements:
- 1 cup heavy cream
- 8 ounces semisweet chocolate chips
- 3 large eggs, separated
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Double boiler or heatproof bowl set over a pot of simmering water
- Individual serving dishes or ramekins
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chocolate chips, stirring occasionally until smooth. Remove from heat and let cool slightly.
2. In a large mixing bowl, beat the egg yolks with an electric mixer until light and fluffy. Gradually add the melted chocolate, beating until well combined.
3. In a separate mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and salt, beating until stiff peaks form.
4. Gently fold the egg whites into the chocolate mixture using a rubber spatula.
5. In a separate mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the chocolate mixture until well combined.
6. Divide the mousse evenly among individual serving dishes or ramekins. Chill in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
Chilling time: 2 hours
Temperature:
Chill in the refrigerator at 40°F or below.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 380
Total fat: 28g
Saturated fat: 17g
Cholesterol: 135mg
Sodium: 110mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugars: 25g
Protein: 5g
Substitutions for ingredients:
- For a lighter mousse, substitute half-and-half or whole milk for the heavy cream.
- For a darker chocolate flavor, use bittersweet chocolate chips instead of semisweet.
- For a sweeter mousse, increase the amount of sugar to 1/2 cup.
Variations:
- Add 1/4 cup of your favorite liqueur, such as Grand Marnier or Kahlua, to the chocolate mixture for a boozy twist.
- Top the mousse with fresh berries or whipped cream for added flavor and texture.
- Use white chocolate chips instead of semisweet for a creamy, vanilla-flavored mousse.
Tips and tricks:
- Be sure to beat the egg whites until stiff peaks form for a light and airy mousse.
- Use a rubber spatula to gently fold the egg whites and whipped cream into the chocolate mixture to avoid deflating the mixture.
- Chill the mousse for at least 2 hours to allow it to set properly.
Storage instructions:
Store any leftover mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mousse in individual serving dishes or ramekins for an elegant presentation. Top with fresh berries or whipped cream for added color and flavor.
Garnishes:
Fresh berries, whipped cream, chocolate shavings, or mint leaves make great garnishes for this mousse.
Pairings:
This mousse pairs well with a glass of red wine or a cup of coffee.
Suggested side dishes:
This mousse is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mousse is too thick, add a tablespoon of milk or cream at a time until it reaches the desired consistency.
- If the mousse is too thin, chill it in the refrigerator for an additional 30 minutes to allow it to set.
Food safety advice:
- Be sure to use pasteurized eggs to avoid the risk of foodborne illness.
- Store any leftover mousse in the refrigerator at 40°F or below.
Food history:
Mousse is a French dessert that originated in the 18th century. It is traditionally made with whipped cream, egg whites, and flavorings such as chocolate or fruit.
Flavor profiles:
This mousse is rich and creamy with a deep chocolate flavor.
Serving suggestions:
Serve this mousse as a dessert after a dinner party or special occasion.
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Taste: Rich, Creamy, Sweet, Chocolatey, Decadent