Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup water
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped walnuts
Special equipment needed:
- Electric mixer
- Double boiler or heatproof bowl set over a pot of simmering water
- Rubber spatula
- 4-6 serving glasses 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, granulated sugar, butter, and water together, stirring occasionally with a rubber spatula. Remove from heat and let cool slightly.
2. In a large bowl, beat the egg yolks with an electric mixer until pale and thick, about 2-3 minutes. Gradually pour in the cooled chocolate mixture while continuing to beat the yolks.
3. In a separate bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form. Gradually add in the powdered sugar and vanilla extract while continuing to beat the whites.
4. Gently fold the beaten egg whites into the chocolate mixture until no white streaks remain.
5. In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
6. Fold the whipped cream into the chocolate mixture until no white streaks remain.
7. Divide the mousse evenly among the serving glasses or ramekins. Sprinkle chopped walnuts on top of each serving.
8. Chill the mousse in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Simmering water for double boiler
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Total fat: 24g
Saturated fat: 14g
Cholesterol: 160mg
Sodium: 60mg
Total carbohydrates: 23g
Dietary fiber: 2g
Total sugars: 20g
Protein: 5g
Substitutions for ingredients:
- Semisweet chocolate chips can be substituted with dark chocolate chips or chopped dark chocolate.
- Walnuts can be substituted with chopped almonds or hazelnuts.
Variations:
- Add 1/4 cup of brewed espresso to the chocolate mixture for a coffee-flavored mousse.
- Use white chocolate instead of semisweet chocolate for a lighter, sweeter mousse.
- Top each serving with fresh berries or whipped cream instead of chopped nuts.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy 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 before serving 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:
This mousse is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the mousse in elegant glassware or ramekins for a sophisticated presentation.
Garnishes:
Top each serving with chopped nuts, fresh berries, or whipped cream.
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 chocolate mixture is too hot when added to the egg yolks, it can cook the yolks and cause them to curdle. Make sure to let the chocolate mixture cool slightly before adding it to the yolks.
- If the egg whites are not beaten until stiff peaks form, the mousse may be too dense and heavy. Make sure to beat the whites until stiff peaks form before folding them into the chocolate mixture.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Rigó Jancsi is a Hungarian dessert named after the famous violinist, Rigó Jancsi. The dessert consists of layers of chocolate sponge cake and chocolate mousse, often flavored with rum or other liqueurs.
Flavor profiles:
This Rigó Jancsi mousse is rich and chocolatey with a light and fluffy texture. The chopped walnuts add a crunchy texture and nutty flavor.
Serving suggestions:
Serve this mousse as a decadent dessert after a dinner party or special occasion.
Related Categories
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Region: Hungarian
Taste: Rich, Creamy, Chocolatey, Sweet, Decadent