Chocolate Mousse
The Chocolate Connoisseur June 18th, 2007
Chocolate mousse is a light and fluffy dessert. The main ingredients are chocolate - usually dark rich chocolate is used - heavy cream and sugar.
Chocolate Mousse Recipe
This recipe will yield 8 servings.
Ingredients
· 2 cups chilled heavy cream
· 4 large egg yolks
· 3 tablespoons white sugar
· 1 teaspoon vanilla
· 7oz finely chopped bittersweet chocolate (not unsweetened)
Garnish with lightly sweetened whipped cream
Special equipment needed - thermometer
Preparation
In a 1-quart heavy saucepan, heat ¾ cup cream until hot. Whisk together egg yolks, sugar and pinch of salt in a metal bowl until combined well, then add hot cream, in a slow, steady stream, whisk until combined. Transfer mixture into saucepan and cook over moderately low heat, stirring constantly until the temperature reaches 160 degrees F on thermometer. Pour thickened liquid through a fine-mesh sieve into a bowl and add vanilla.
Melt chocolate in a double-boiler or metal bowl set over simmering water (or melt in microwave in a glass bowl at 50º for 3-5 minutes), stirring frequently. Add mixture into chocolate, whisk until smooth, and then chill.
Beat remaining 1¼ cups cream into a bowl with an electric beater until it just holds stiff peaks. Whisk ¼ of the cream into the chocolate to lighten, and then fold in remaining cream gently but thoroughly.
Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins, chill covered for at least 6 hours. Let stand at room temperature at least 20 minutes before serving.
Cook’s notes:
· Mousse can be chilled for up to one day.
· Vanilla can be replaced with 2 tablespoons Cognac or 3 tablespoons Grand Marnier
There are variations of mousse recipes. Another option is to add rum and instant-coffee granules usually dissolved in the melted chocolate to enhance flavor. Some recipes call for gelatin to be added to help to set the mousse to maintain the right consistency.
Chocolate Mousse Recipe 2
Ingredients
· 2 squares unsweetened chocolate
· 2 tablespoons boiling water
· ½ cup powdered sugar
· ¾ cup sugar
· 1 cup cream
· 1 teaspoon vanilla
· ¾ tablespoon granulated gelatin
· 1 quart cream
Preparation
Melt chocolate, add powdered sugar, and add gradually 1 cup cream. Stir over heat until boiling point is reached, then add dissolved gelatin, sugar and vanilla. Strain into bowl, set in a pan of ice water, stirring constantly until mixture thickens. Whip remaining cream and add to thickened mixture. Place in dishes or cups. Chill for at least 4 hours.
Different things can be used to garnish the finished mousse. Sprigs of mint, or chocolate shavings provide a finishing touch. Raspberries are a colorful compliment to any chocolate dish. The recipes all contain the same basic properties of using good quality chocolate and heavy cream to achieve an inviting chocolate mousse.
