Quote:
Originally Posted by BlackArcher101
OK... I think myself as a good cook, but for the life of me I can't seem to make chocolate mousse without royally messing it up. All I ask for is some nice fluffy creamy chocolate mousse that can be dipped with strawberries.
What's the proper technique?
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This recipe is very simple and unlike most traditional mousse recipes, does not require gelatin to set. It's a three ingredient recipe that is smooth and delicious.
This will give you about 900g of chocolate mousse. If you want more or less, the conversion is easy. Take your desired yield and divide it by your given yield, then take that number and multiply by the amounts in the recipe.
430g good quality dark chocolate
430ml heavy cream
41ml egg whites
1. melt the chocolate in a bowl over a pot of hot water (make sure it's well melted before you incorporate it into the next part)
* when melting chocolate this way, make sure that the bowl doesn't have any water in it. the tiniest amount of water will harden your chocolate and give you a grainy consistency.
2. whip the heavy cream to hard peaks and place in a bowl.
3. whip the egg whites to hard peaks and combine with the cream.
4. using a stand up mixer, slowly pour the chocolate into the cream/egg mixture while whipping at high speed. If doing this by hand, make sure you have a second person to help you pour the chocolate while you whip.
*It's important when doing this to whip at high speed to prevent the chocolate from cooling down and forming chips since what you're looking for is a smooth finished product.
5. place the mixture in a wide container and place in the fridge to set for at least 2 hours. I like to make this the day before I'm gonna use it.
(the consistency might be a little soft after you finish pouring the chocolate in but it will set in the fridge)