Friday, October 28, 2011

Mousse au Chocolat

French Friday
Mousse au Chocolat is really fancy but it's not complicated to make at all. In fact it is really easy to make and really fast to make, I made it in 15 minutes flat. Not only does everyone like this, it is the most delicous thing I have had in the past year made of chocolate. It's light and fluffy but seems to melt in your mouth when you eat it. This isn't as light and fluffy a mousse as you may be used to, it's rich and chocolaty and dense in flavor. This recipe is from a recipe book my aunt got while she was taking a pastry course, and it's very simple and very quick to make. This can be used as a filling between two cakes, because really it isn't Mousse au Chocolat, since it's so dense.

Mousse au Chocolate (not really but...)

  • 100g egg whites
  • 20g caster sugar
  • 125g dark (70%) chocolate
  • 75g butter
  • 2 egg yolks

1. With an electric mixer, beat the egg whites until stiff peaks form. Right before they are done, slowly add the caster sugar.
2. In a Double boiler, melt the chocolate until melted. 
3. Take the chocolate off the heat, then add the butter, whisking until melted, then add the egg yolks,whisking until combined. 
4. Add 1/4 of the egg whites to the chocolate mixture and whisk to combine. 
5. Then add the chocolate mixture to the egg whites and fold in with a spatula until it is combined. Don't overmix and be careful with the egg whites. 
6. Fill into serving glasses and enjoy. 
You can keep these in the fridge for up to two days, but they taste much better if you take them out of the refrigerator an hour before serving. These can be topped off with whipped cream,strawberries or a spring of mint. (or all three)

No comments:

Post a Comment