dangerously chocolaty, smooth like a velvet and absolutely devine….. that is how I would describe
chocolate mousse. It may sound complicated but trust me its very very easy to
prepare. This is a perfect dessert for parties, special occasions like Anniversary,
Valentines Day and for not so special occasions, when you are really craving
for a yummy chocolate dessert.
recipe for chocolate mousse calls for raw eggs. But if you are a veggie or not comfortable using raw eggs you can completely skip the eggs from the
recipe. But the recipe that I have tried and tested is the classic recipe with
raw eggs. Make sure you use fresh eggs. But
but but... please don’t worry about the eggs its absolutely safe. Don’t let this
be a reason for you to not give it a try.
You will need the following
(Serves 2) – Double up the quantity for more servings
½ cup of heavy cream
1 egg yolk (at room temperature)
1 egg white (at room temperature)
2 tbsp of granulated sugar
1/3 cup of semi-sweet or
bitter- sweet chocolate (chocolate
chips or chopped chocolate)
1 tbsp of unsalted butter
First off whisk the heavy cream in a bowl until
it forms stiff peaks (which means that if you flip the bowl upside down the cream
wont fall). Keep the whipped cream in
Now in a separate bowl whisk together the egg
yolk and sugar until the mixture is completely combined and becomes pale yellow
In a double boiler melt together chocolate and
butter along with vanilla essence and water. Once the chocolate is nicely
melted remove from the heat and set it aside to cool.
what’s a Double boiler?? In a small saucepan add a little water and bring it to
a simmer. Now place another small bowl over the saucepan and melt the chocolate
mixture in it. Make sure the water doesn’t touch the bottom of the bowl else
the chocolate will burn.
Once the melted chocolate mixture is cooled to
room temperature combine the egg yolk mixture in parts.
In a separate bowl whisk the egg white until it
forms stiff peaks and looks nice and glossy. Now carefully fold the egg whites
into the chocolate mixture. Do not over mix else the egg white would deflate.
6) And finally fold in the whipped cream again be careful
enough not to over mix.
Finally pour this mixture into two separate
glass or bowls and refrigerate for at least 4-6 hours. Serve chilled with
whipped cream or fresh fruits.
Labels: Desserts, Recipes