Mousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even small canning jars or tea cups work. Chocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This makes it the perfect make-ahead dessert. While chocolate mousse is just fine all on its own, you can fancy it up by adding a dollop of whipped cream to each dish before serving.
You can also layer the mousse with raspberries and whipped cream; if you do this, serve it in glasses so you can see the pretty layers when you serve. This recipe uses raw eggs.
If you are concerned about salmonella risks, you can use pasteurized eggs. Recipe adapted from Bouchon. Whip the heavy whipping cream to soft peaks, then chill.
Put the chocolate, cubed butter, and espresso in the top of a double boiler over hot, steamy water not simmering , stirring frequently until smooth. Remove the chocolate mixture from the heat and let it cool until the chocolate is just warm to the touch. Don't let the chocolate get tool cool or the mixture will seize when the other ingredients are added.
Once you've taken the chocolate mixture off the heat and it has started to cool, whip the egg whites until they are foamy and beginning to hold a shape. Sprinkle in the sugar and whip until the egg whites form stiff peaks. When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks. Gently stir in about one-third of the whipped cream to thin and loosen the chocolate mixture.
Then fold in half the egg whites. Fold in the remaining egg whites. Fold in the remaining whipped cream. Spoon or pipe the mousse into a serving dishes. If you wish, layer in fresh raspberries and whipped cream. Chill in the refrigerator for 8 to 24 hours. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content.
Looking for more heavenly desserts? If only it could qualify for breakfast. The perfect finishing touch for this mousse is simple and delicate whipped cream and thin shavings of dark chocolate. Not only does it make it look elegant and add visually appealing variation but it just compliments and finishes it off as it should be. All things in moderation. Here we cook the egg yolk mixture to degrees to kill off any potentially harmful bacteria.
Everyone will be smitten with this cup full of chocolate bliss! And it really is less intimidating to make than you may think.
Just a few simple steps, then the hardest part is the wait times while chilling, but the patience is worth it! Keep mousse in the fridge. It is best served cold but if it has been refrigerated overnight, for a softer consistency you can let it sit at room temperature for about 30 minutes before serving. This mousse should also work well added to cakes, I would add it as a topping rather than a filling.
While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan. Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches degrees on an instant read thermometer this usually takes about 3 - 5 minutes. If you notice any small lumps strain through a sieve and return to saucepan.
Off heat add in chocolate and vanilla. Stir well until chocolate is melted. Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees or no longer warm , about 30 - 40 minutes total. Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate. Nutrition estimate is for mousse only, no added toppings.
Nutrition values are estimates only. See full disclaimer here. This was a very disappointing recipe. It was not clear that you needed to save half of the heavy cream for later in both the ingredients and instructions. Back to Recipes Family meals One-pot recipes See more.
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