Chocolate Mousse - The Perfect Choice For Dessert

Chocolate mousse is the best choice for dessert for your house parties because it can be made one day in advance and looks incredible. In addition to that, each of the guests will get their own serving. In fact, you have to prepare it at least several hours before you can serve it. You will get an amazing result if you use dark choco for your mousse. However, making mousse is a little bit complicated. If you add egg yolk while the chocolate is still too warm, then it will result in the eggs getting cooked. On the other hand, if the chocolate is too cold and you add other ingredients, the egg yolk will seize up. And also, if you stir instead of folding the whipped cream and egg whites, the result will be a dense chocolate mousse rather than a fluffy one. So you need to be extra careful and follow the recipe religiously to prepare it.

Most of the recipes suggest using bittersweet chocolate. These bittersweet chocolates have less bit of cocoa and more of sugar compared to the 70% dark chocolates. If you want to serve your mousse straight without adding fruits or cream and you love the taste of dark chocolate, you should opt for 70% dark chocolate. Whereas if you are planning to add more whipped cream or a layer in fruits, it is better if you use bittersweet chocolate to make that perfect mousse. When you are thinking of adding fruits, raspberries will be an ideal choice as they complement the chocolate well.

Recipe

Ingredients required for the chocolate mousse:

Finely chopped, bittersweet chocolate - 4 ½ ozDiced, unsalted butter - 2 spoonsStrong coffee or espresso - 2 spoonsHeavy cream - 1 cLarge eggs - 3Sugar - 1 spoonExtra whipped cream and raspberries (optional)

Preparation of the mousse: Whip the cream till it turns to soft peaks and then refrigerate it. In the top of a hot double boiler, combine espresso, butter and chocolate, but not simmering. Keep stirring till it becomes smooth. Remove it from the heat and allow it to cool till the chocolate is just a little bit warmer than the body temperature. To test the temperature, put a dash of chocolate on your bottom lip. It should be warm. If it is cool, it will cause the mixture to seize when the remaining ingredients are added. Once this melted choco had cooled a little bit, in a medium bowl whip the egg whites till they begin to hold a shape and are foamy. Then add the sugar and beat till soft peaks are formed. When the chocolate has reached the appropriate temperature, stir in the egg yolks. Follow this up with one third of the whipped cream. Now you need to fold in 1/2 of the egg whites just till they get combined. Then fold in the balance egg whites and lastly the whipped cream.

Spoon this chocolate mousse into individual dishes or serving bowls. If you desire, layer in whipped cream and fresh raspberries. Refrigerate it for at least 8 hours. It can even be refrigerated up to 24 hours.

Chokolademousse as we use the term in Denmark, is one of the best deserts you can offer to your guests. Learn how to prepare it fast and check out some of the other awesome ideas.