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Dark chocolate. Very little sugar. Light. Airy. Lasts in the mouth. Ahhhhhh...
Many different recipes for chocolate mousse out there. Some with eggs, some without. Some using whipped cream, some just cream. Some don't even use chocolate, using cocoa powder instead (I shan't comment on the last one...). This recipe requires a good quality chocolate - I use Valhrona when I can.
This recipe uses raw eggs. It is generally recommended that pregnant women not eat raw egg products. It is sometimes possible to find pasteurized eggs.
The ingredients for this mousse, written by me on an index card nearly 20 years ago.
All the ingredients for the recipe gathered in one spot.
The chocolate is starting to melt in the bain-marie.
Starting to mix egg yolks with the chocolate.
Adding the cream to the chocolate and egg yolks
The chocolate, egg yolks and cream, mixed until smooth and shiny.
Egg whites and sugar before whisking. I was distracted and put the sugar before starting to whisk the meringue. It is better to add the sugar half way through.
The egg whites and sugar whisked to firm peaks.
Adding a bit of the meringue to the chocolate/yolk/cream to lighten it
This is how it should look, light, and homogenous.
Beginning to fold the rest of the meringue with the other ingredients.
The finished mousse is still fairly liquid. It will need to rest in the fridge for at least an hour.
I prefer to use disposable piping bags, as I use so few of them and they are such a tricky thing to keep clean and mildew-free
The mousse is now in the piping bag, just before piping into glasses.
The mousse served in a wine glass.
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You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. Earl Wilson