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Chocolate Mousse
Super light, fluffy and delicious chocolate dessert sure to impress. Serve it in glass cups with shaved chocolate and berries or eat straight from the bowl (if cooking for yourself!)Chocolate and berries is the perfect combination for Instagram pics. Even I have made use of this combination... https://www.instagram.com/food.bysaba/
Equipment
- Mixing Bowls
- Electric Beater
- Measuring Spoons
- Measuring Cups
- Kitchen Scales
- Rubber Spatula
- Hand Whisk
- Small Pot
Ingredients
- 3 large eggs (approx 70 g each egg with shell)
- 125 g chocolate (see Notes)
- 10 g unsalted butter
- 80 ml cream (see Notes)
- 40 g castor sugar
- pinch salt
Instructions
- List of ingredients…
- Separate eggs with yolks in medium bowl and egg whites into larger bowl.
- Chop chocolate into small pieces and place with butter and pinch of salt into a bowl.
- Melt chocolate with butter until smooth. Remove from heat (see Notes).
- Place cream in a bowl and whip the cream until stiff peaks form.
- Beat egg whites on medium speed until a light foam is formed.
- Add sugar to the egg white foam.
- Continue beating egg whites on medium speed until soft peaks form and it's firm and glossy (see Notes).
- Lightly whisk the egg yolks.
- Add the whipped cream to the egg yolks and lightly fold through using rubber spatula. No more than 7-8 folds.
- Pour the chocolate into the egg yolk and cream mixture and fold through. Again, no more than 7-8 folds.
- Add a third of the egg whites to the chocolate mixture and fold through lightly until just combined (see Notes).
- Add another third of the egg whites and repeat.
- Add the final third of the egg whites and repeat.
- It should be just combined and still airy.
- Pour into glasses or bowls of your choosing.
- Refrigerate for at least 3-4 hours. Eat within 1-3 days.
Notes
- You can use 70% dark chocolate which when combined with butter and cream produces a nice chocolate flavour. You can also combine dark and milk chocolate. For example, 100g dark and 25g of milk chocolate.
- Use cream that can be whipped rather than the pouring type.
- You can melt chocolate in a microwave or over a simmering water bath. You can research this online for method that suits you best.
- You will know when the egg whites are ready when you can turn the bowl upside down and the egg whites remain in place. The soft peaks that form should hold shape.
- I use a balloon whisk to fold through the mixture rather than a rubber spatula. Use a folding motion through the center as well as the edges so that the egg white lumps get mixed through. DO NOT WHISK!
- Folding lightly is require so you don’t knock out the air in the whipped egg whites.