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While this fancy French dessert might seem like the kind of dish you'd only be able to enjoy if you were at a high-end restaurant, chocolate mousse is easily achievable right in your own kitchen. Don't be intimidated—if you've ever heated milk on the stove to make a cup of hot chocolate, you'll find the basic cooking principles for chocolate mousse to be very similar. Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through. You can cook Chocolate Mousse using 4 ingredients and 13 steps. Here is how you cook that.
Ingredients of Chocolate Mousse
- Prepare 1 1/4 of (to 1 1/12) bar of semi sweet baking chocolate.
- You need 6 tbsp of butter.
- You need 6 of eggs.
- You need 6 tablespoon of sugar.
I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.. Chill metal mixing bowl and mixer beaters in freezer. Chocolate mousse is the ultimate dessert for any chocolate lover.
Chocolate Mousse instructions
- Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency..
- Separate 6 yolks from egg whites (NO yoke in the egg whites!).
- Put butter in microwave for approximately 15-30 seconds (don’t let butter boil).
- Add all chocolate to bowl and coat in warm butter.
- Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions.
- Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes).
- Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard..
- Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes).
- Add chocolate (now less hot) to yolks..
- Beat just to mix (medium speed).
- Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!.
- Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over).
- Turn upside down above your head to prove your confidence in your mousse ;).
Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream. Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel. Heat until chocolate is fully melted and mixture is smooth. Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far too long. This Chocolate Mousse Recipe is THE BEST!