Dark Chocolate Mousse
Baking and Desserts | European cuisine
⏳ Time
40 minutes + 6 hours
🥕 Ingredients
7
🍽️ Servings
8
Description
Dark Chocolate Mousse
Ingredients
- Liquid dark chocolate - 7.1 oz
- 10% cream - 7 fl oz
- Sugar - 3 tablespoons
- Farm fresh eggs - 3 pieces
- Instant coffee - 1 tablespoon
- Water - 3 tablespoons
- Butter - 3 tablespoons
Step by Step guide
Step 1
Whip the cream with a blender or mixer on high speed until thick (it took me about 3-4 minutes). Place the whipped cream in the refrigerator.
Step 2
Beat the egg yolks with sugar until the mixture lightens in color and the sugar dissolves completely.
Step 3
Melt the chocolate, butter, coffee, and water in a double boiler. If you don't like overly chocolatey flavors, skip the coffee and replace part of the chocolate with milk chocolate. The bowl with the chocolate should not touch the water—this is important. As the chocolate and butter begin to melt, stir very carefully with a spatula. Do not overheat or overcook the chocolate; as soon as you achieve a smooth, homogeneous texture, remove it from the heat.
Step 4
Let the chocolate mixture cool slightly and add a little to the yolks. This will temper them (gradually warming them with the chocolate) and prepare them for the hot chocolate. If you mix all at once, the yolks may scramble. After this, add the remaining chocolate and gently mix with a spatula until homogeneous.
Step 5
Next, whip the egg whites into a foam. This will be our third component. This will take about 5-10 minutes; we need good aeration and a stable foam. Add the egg white foam to the chocolate mixture and mix until homogeneous. Be careful when folding in the whites, rotating the bowl with the chocolate mixture along its axis.
Step 6
Now take the cream out of the refrigerator and mix it with the resulting mixture.
Step 7
Pour the mousse into molds and be sure to cover each with plastic wrap or foil. This prevents an unpleasant crust from forming. Initially, the color of the mousse will be lighter than in the photo, but don't be deceived; it will darken nicely in the refrigerator.
Step 8
It is best to leave the mousse in the refrigerator overnight. During this time, its divine chocolate flavor will fully develop.
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