The perfect chocolate mousse! decadently creamy, mild and billowy, and indulgently chocolaty. this recipe is a staple for chocolate lovers all over the place!
Searching for extra heavenly desserts? then additionally attempt my basic cheesecake, chocolate coated strawberries or molten chocolate lava truffles.
When such good chocolate mousse is served, there is no such thing as a resistance! each chew melts in your mouth and that degree of unparalleled richness can’t be matched!
if solely I may qualify for breakfast. I may dwell with this deliciousness, she has at all times been a favourite of mine!
the right final touch for this mousse is an easy, delicate whipped cream and positive shavings of darkish chocolate. it not solely makes it look elegant and provides visually interesting variation, but in addition enhances and finishes it off because it ought to.
After all, this isn’t a weight-reduction plan-pleasant menu merchandise and low-calorie dessert, nevertheless it’s value it. every little thing carefully.
mousse made with out uncooked eggs!
There is not any want to fret about foodborne sickness with this mousse recipe because it would not comprise uncooked eggs. right here we cook dinner the egg yolk combination to 160 levels to kill off any doubtlessly dangerous micro organism.
so it is a dessert you do not have to fret about serving company. everybody will fall in love with this cup filled with chocolate bliss!
and it truly is much less intimidating than you suppose. just some easy steps, then the toughest half is the wait instances whereas it cools down, however endurance is value it!
substances wanted to make chocolate mousse
You will solely want 5 substances for this recipe!
- Heavy Cream: This wealthy ingredient makes the mousse mild, fluffy, and amazingly decadent.
- Egg yolks – This thickens the custard combination into the mousse and provides to the richness.
- Granulated sugar: You may alter this barely to style.
- vanilla extract: I normally like so as to add a very good quantity of vanilla to chocolate desserts. It enhances these flavors very nicely.
- Bittersweet Chocolate: Use good high quality baking or different chocolate bars.
- sea salt (non-compulsory): Common desk salt works nicely too. you solely want so as to add a pinch or two and actually, it could even be omitted. it simply picks up the flavors a bit.
- 1. Beat egg yolks and sugar: In a medium bowl with an electrical hand mixer, beat egg yolks and granulated sugar on excessive pace till mild and fluffy, about 2 minutes.
- 2. Warmth 3/4 cup heavy cream: Warmth 3/4 cup heavy cream in 2-quart saucepan on stovetop over low warmth till scorching.
- 3. mood eggs with cream combination: Whereas whisking egg combination, slowly pour in heat cream combination to mood egg yolks. then pour the mixed egg yolk and cream combination again into the saucepan.
- 4. cook dinner combination to 160 levels: simmer, stirring continually, till combination thickens barely and reaches 160 levels on an instantaneous-learn thermometer. in the event you discover any lumps, pressure by a strainer and return to saucepan.
- 5. soften in chocolate: off warmth add chocolate, stir till melted.
- 6. Cool to room temperature: Pour combination right into a clear medium bowl, cowl, and chill, stirring each 10 to fifteen minutes till it reaches 70 levels (or is not heat), about 30 to 40 minutes complete .
- 7. beat remaining cream, fold into chocolate combination: beat remaining heavy cream till very stiff peaks kind. fold whipped cream into chocolate combination till simply blended.
- 8. divide the combination among the many dessert glasses, chill: with a pipe or a spoon within the dessert glasses. chill 2 hours. high with sweetened whipped cream if desired and garnish with grated or grated chocolate.
- do not skip the tempering step (when beating the nice and cozy combination into the egg yolks), this prevents scrambling. additionally as soon as within the pan you have to continually beat to keep away from lumps and scrambles.
- if you find yourself with some small lumps, sift the combination earlier than including the chocolate.
- if the chocolate would not soften utterly within the warmth, you may reheat it and stir continually to soften it.
- use actual chocolate and good high quality chocolate. It is going to solely style nearly as good as what you place in it.
- for the fluffiest whipped cream, attempt utilizing a chilly bowl and the mixer blades when whipping.
- don’t let the chocolate combination cool, it ought to attain room temperature (70 levels). cool sufficient that the whipped cream would not soften, however not so chilly that the chocolate begins to harden and the combination finally ends up lumpy when the cream is included.
- chill completed mousse earlier than serving for excellent texture and refreshing style.
- with this recipe you need to use semisweet or bittersweet chocolate relying on how robust you need the chocolate taste to be. even darkish like 70% in the event you like daring would work.
- You may barely alter the quantity of sugar to style. stick to granulated sugar right here to sweeten.
- Attempt a little bit mint extract for a festive taste and end with finely crushed mints or add coconut extract to whipped cream and end with finely chopped coconut.
- End with a garnish of finely chopped almonds or macadamia nuts for an additional layer of decadence and texture.
- generally i serve them in mini cups and make 12 servings as a substitute of 6. a enjoyable sized occasion favor.
- simple chocolate mousse (this fast and simple mousse would not require cooking with eggs, it makes use of marshmallows as a substitute)
- chocolate mousse cake
- lemon mousse
- mint chip mousse
- raspberry mousse
make chocolate mousse
retailer the froth:
Retailer the mousse within the fridge. it is best served chilled, but when it has been refrigerated in a single day, for a smoother consistency you may let it sit at room temperature for about half-hour earlier than serving.
how lengthy does this mousse final?
It ought to hold nicely for about 3 days within the fridge, it’ll lose a part of its quantity (the air included into the cream) however the taste will stay the identical.
can I take advantage of this mousse for cake?
this mousse also needs to work nicely added to truffles, I’d add it as a topping relatively than a filling.
suggestions:
variations:
extra mousse recipes you may love!
recipe impressed by connoisseur and betty crocker
