Fat is known to weaken many flavors. Some chefs use in my opinion too much butter. So with this chocolate mousse recipe we minimize it as much as possible to gain on the cocoa flavor.
That way we don't need to use too much sugar to compensate for the excess butter. Here we add it for a little shine.
Ingredients for approx. 500 g:
- 200 g semi-sweet dark chocolate (50%)
- 3 large eggs
- 12 cl cream (at least 35%)
- 15 g butter
- 30 g powdered sugar
- Pinch of salt x2
- Pinch of instant coffee (optional)
- Bring cream to a boil and pour it over the grated chocolate (or chocolate chips). Stir to dissolve completely.
- Let cool until it's warm to the finger, then add butter in small pieces. Stir to dissolve.
- Separate eggs. Beat egg yolks with sugar until it's pale yellow. Add pinch of salt and if you want, a pinch of instant coffee. Stir to blend.
- Beat egg whites with a pinch of salt until firm.
- Fold beaten egg yolks with near cold chocolate mixture using a spatula. Add egg whites and fold again from under to over, until homogeneous.
- Pour in dessert trays and refrigerate. Or refrigerate the chocolate mousse 45 minutes to 1 hour for use in piping bag with decorating nozzle (to fill trays).
This chocolate mousse can also be used as a filling.
Tools used: Whisk, hand mixer, silicone spatula, mixing bowls.
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