6 eggs + 200gms of chocolate + pinch of salt = chocolate mousse.
Chocolate mousse is as simple as this equation. This is what gives rise to the basic mousse. Apart from some rigorous whisking & waiting for the mousse to set there really is nothing so complicated about it. The eggs have to be fresh & the chocolate of really high quality. I prefer Nestle & Lindt cooking chocolate that come with 90% cocoa. Remember the quality of chocolate plays a massive role in getting the supreme chocolaty taste to your mousse.
Here we go again with the ingredients :
Separate the eggs - yolks in a small bowl & egg whites in a larger bowl. Add sugar to the yolks & beat it well.
In a large salad bowl, melt the chocolate following the instructions given here. Gently add the egg yolks, vanilla & mix well.
Add a pinch of salt to the egg whites & beat it thoroughly until you have soft white peaks as shown below. Now, if you don't get your snow peaks as shown below, be assured, you will not have the right texture for your mousse. When you lift the beater, the egg whites must stick to the beater & not fall off. That is the firm texture we are looking at. Fold in the snow peaks into the melted chocolate1/3rd at a time. Mix gently by moving from the bottom upwards so that they mix well. Be gentle as too much movement might break the snow peaks.
Here we go again with the ingredients :
- 6 eggs
- 200gms of chocolate (90% cocoa)
- pinch of salt
- 50 gms of castor sugar
- vanilla essence or pod to perfume
Separate the eggs - yolks in a small bowl & egg whites in a larger bowl. Add sugar to the yolks & beat it well.
In a large salad bowl, melt the chocolate following the instructions given here. Gently add the egg yolks, vanilla & mix well.
Add a pinch of salt to the egg whites & beat it thoroughly until you have soft white peaks as shown below. Now, if you don't get your snow peaks as shown below, be assured, you will not have the right texture for your mousse. When you lift the beater, the egg whites must stick to the beater & not fall off. That is the firm texture we are looking at. Fold in the snow peaks into the melted chocolate1/3rd at a time. Mix gently by moving from the bottom upwards so that they mix well. Be gentle as too much movement might break the snow peaks.
Pour the mix into ramekins, margerita glasses, shot glasses or whatever dish you fancy & refridgerate for atleast 4hrs.
SERVING IDEAS
Now that you know how to make the mousse you can experiment with a zillion things. Mousse is a gourmet dessert today thanks to endless possibilities of layering it.
Make batches of mousse using 3 different kinds of chocolate & layer them as shown in the pic below
You can even more experimental & scoop the mousse into a cone & twirl it out on a biscuit or tart base like this one that I ate at a fancy restaurant
yummy...
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