CHOCOLATE MOUSSE (First recipe on the blog)

Delectable, 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.

The 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.

So lets get started….

You will need the following
(Serves 2) – Double up the quantity for more servings accordingly

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
½ tsp of vanilla essence
1 tbsp of water

1)   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 the refrigerator.

2)   Now in a separate bowl whisk together the egg yolk and sugar until the mixture is completely combined and becomes pale yellow in color.

3)   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.
Now 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.

4)   Once the melted chocolate mixture is cooled to room temperature combine the egg yolk mixture in parts. 

5)   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.

7)   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: ,