Friday, November 30, 2012

Mousse au Chocolat -- Chocolate Mousse (Tutorial)

We have been invited for dinner by some friends tomorrow evening and I have been designated volunteer by my husband to make dessert but not any kind of dessert: Chocolate Mousse!

- 125 g of semi sweet chocolate chips
- 4 eggs
- 2 spoons of water

1. Weigh 125 g of semi sweet chocolate chips.
2. Crack the eggs and separate the yolks from the whites. Place the yolks in a small bowl and the whites in a big one.
3. Beat the yolks.
4. Whisk egg whites to form a stiff peaks.

5. Melt the chocolate in bain-marie. When the chocolate start melting stir until to get a nice paste with no lumps. Very Important: Make sure that the water does not touch the bottom of the bowl.

6. Very carefully place the hot bowl with the chocolate on a covered surface. Stir the beaten yolk and bit until incorporated.

7. Fold the whisked egg whites very carefully a little at the time. The mousse is almost ready when the egg whites are well incorporated to the chocolate/yolks mixture with no lumps. This step takes some time.

8. Cover the bowl with plastic wrap and place it in the fridge for several hours.

9. To serve the chocolate mousse, scoop the chocolate in a ramequin or a martini glass and you can top it with some whipped cream, shredded chocolate, mint leaves or a rolled wafers cookie (like Pirouette broken into 2 pieces).

=> I like to make the recipe the day before.  

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