Once I was a child, my grandmother used to make “chocolate moose.” hers chocolate “moose” consisted of cool whip and hershey chocolate syrup. for a 6 yr outdated this was the epitome of wealthy and decadent desserts. chemically processed sugars with an unpronounceable ingredient record with out prejudice.
Once I was a little bit older, in school and dealing for a catering firm, I first tried “actual” mousse. he was actually harking back to Grandma’s “chocolate moose,” however all the higher on a deeper, extra visceral stage. it was thick and creamy and clean and chocolatey. she used to take the leftover containers house and “eat” them for snacks. (did I point out I used to be in my early 20s and had the precise metabolism?) I someway left that job with out having realized the recipe.
Quick-forward one other decade or so, and right here I’m able to lastly strive my hand at do-it-yourself chocolate mousse. My husband and I are celebrating our two-year anniversary tomorrow and whereas my Chocolate Black Bean Cake is our favourite special day dessert, I wished to strive one thing a little bit lighter (in texture, if not energy) that did not require me to activate the oven.
A learn on The Pleasure of Cooking led me to a number of choices. most of which required making a chocolate flan with between 3 and 6 eggs. now I’ve realized to get pleasure from making ready a superb custard. my lemon ice cream flan for one and tiramisu for one more. however i wished one thing easy. chocolate rum mousse was the reply. (the truth that it accommodates rum was simply an added bonus!)
substances1/4 cup sugar 4 tablespoons white rum 1/4 lb (4 oz by weight) semi-sweet chocolate (I desire ghiradelli semi-sweet chocolate chips) 2 tablespoons whipped cream 2 egg whites, crushed till stiff 2 cups whipped cream
how in a small saucepan, warmth the sugar and rum till the sugar melts however is just not caramelized or browned. reserve.
in a water bathtub, soften the chocolate. as soon as melted, add 2 tablespoons of whipping cream and stir till clean. then, add the rum syrup and stir till clean. take away the water bathtub from the pot of water and permit the chocolate combination to chill to room temperature. Don’t place in a fridge or in a water bathtub to hurry up the method.
As soon as the chocolate has cooled, beat 2 egg whites till stiff. gently fold in chocolate combination. Whip 2 cups of cream till desired thickness (however do not overdo it otherwise you’ll find yourself buttery!) Gently combine the chocolate egg white combination into the whipping cream. I recommend doing the chocolate a little bit at a time. the secret is to not get carried away by zeal and begin stirring. that can trigger the egg white and whipping cream to deflate, after which your mousse will not have the precise consistency.
as soon as the chocolate and whipped cream are folded, pour the mousse into dessert glasses of your selection (4 oz jelly jars work nice too!) and chill for a minimum of 2 hours earlier than serving . should you like, garnish with a mint chocolate sprig and a ghiradelli sq.!
recipe supply: The Pleasure of Cooking, thirty eighth Challenge, Might 1985
*uncooked egg warning* as a result of slight danger of salmonella or different foodborne sickness, use warning when consuming uncooked and undercooked eggs. to cut back this danger, it is strongly recommended to make use of solely recent, correctly refrigerated, grade A or AA eggs with intact shell, and keep away from contact between the yolks or whites and the shell. You can too purchase pasteurized eggs, like Davidson’s.
by: thecrackerboxkitchen filed below dessert. labeled chocolate, dessert, egg whites, mousse, rum, whipped cream, whipped cream. bookmark the permalink. 2 feedback
