Monday 2 May 2022

Chocolate mousse

 




Ingredients

  • 3 eggs (~55g/2 oz each)
  • 125g / 4.5 oz dark chocolate , bittersweet / 70% cocoa (Note 1)
  • 10g / 0.3 oz unsalted butter
  • 1/2 cup cream , full fat (Note 2)
  • 3 tbsp caster sugar (superfine white sugar)

DECORATIONS:

  • More whipped cream
  • Chocolate shavings (Note 3)

  • Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)
  • Yolks: Whisk yolks.
  • Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool – proceed with other steps.
    • Whip cream: Beat cream until stiff peaks form (see video).
    • Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

    FOLDING:

    • Fold egg yolks into cream using a rubber spatula – 8 folds max. Streaks is ok.
    • Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
    • Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Streaks ok.
    • Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – “smear” the spatular across surface to blend white lumps in – aim for 10 folds. 
    • Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max.
    • Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
    • To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!


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