Ingredients with Measurements:
- 8 oz. dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup water
- 3 egg yolks
- 1/2 cup unsalted butter, softened
- 1/2 cup almond flour
- 1/4 cup powdered sugar
- 1/4 cup cocoa powder
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/2 cup whipped cream
- Mozartkugel candies, chopped (for garnish)
Special equipment needed:
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Piping bag with a large round tip
- Serving glasses or bowls
Step-by-step instructions:
1. In a double boiler or heatproof bowl set over a pot of simmering water, melt the chopped chocolate until smooth. Remove from heat and let cool slightly.
2. In a separate bowl, whip the heavy cream until stiff peaks form. Set aside.
3. In a small saucepan, combine the granulated sugar and water. Heat over medium heat until the sugar dissolves and the mixture comes to a boil. Remove from heat.
4. In a large mixing bowl, beat the egg yolks until pale and fluffy. Slowly pour in the hot sugar syrup while continuing to beat the yolks.
5. Add the softened butter, almond flour, powdered sugar, cocoa powder, vanilla extract, and salt to the egg yolk mixture. Beat until well combined.
6. Fold in the melted chocolate and whipped cream until the mixture is smooth and well combined.
7. Transfer the mousse mixture to a piping bag fitted with a large round tip.
8. Pipe the mousse into serving glasses or bowls.
9. Chill the mousse in the refrigerator for at least 2 hours or until set.
10. Before serving, top the mousse with chopped Mozartkugel candies.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Simmering water for double boiler
Serving size:
Makes 4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 35g
Carbohydrates: 25g
Protein: 5g
Sodium: 105mg
Sugar: 20g
Substitutions for ingredients:
- Milk chocolate or white chocolate can be used instead of dark chocolate.
- Whipped topping can be used instead of heavy cream.
- Hazelnut flour can be used instead of almond flour.
- Regular granulated sugar can be used instead of powdered sugar.
Variations:
- Add a splash of liqueur such as Amaretto or Frangelico for extra flavor.
- Top the mousse with fresh berries or chocolate shavings instead of Mozartkugel candies.
Tips and tricks:
- Make sure the melted chocolate has cooled slightly before adding it to the mousse mixture to prevent the eggs from curdling.
- Use a piping bag for a neat and professional presentation.
- Chill the mousse for at least 2 hours to allow it to set properly.
Storage instructions:
Store leftover mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The mousse does not need to be reheated.
Presentation ideas:
Serve the mousse in elegant glasses or bowls for a sophisticated presentation.
Garnishes:
Top the mousse with chopped Mozartkugel candies for a festive touch.
Pairings:
Serve the mousse with a glass of dessert wine such as Port or Sauternes.
Suggested side dishes:
The mousse can be served on its own as a dessert.
Troubleshooting advice:
If the mousse mixture curdles, try adding a tablespoon of hot water and beating it until smooth.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Mozartkugel candies are a popular Austrian confection made of marzipan, nougat, and dark chocolate. This mousse is inspired by the flavors of Mozartkugel.
Flavor profiles:
This mousse has a rich and decadent chocolate flavor with hints of almond and vanilla.
Serving suggestions:
Serve the mousse after a dinner party or as a special treat for a romantic evening.
Related Categories
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Region: Austrian
Taste: Rich, Creamy, Sweet, Nutty, Chocolatey