The elegant Chocolate Mousse.
Perhaps mixing a chocolate mousse recipe has seemed quite mysterious and untouchable to some of you.
Fear no more!
Demystifying the mystery of the chocolate mousse recipe!
You will see that once you let go of your fear around it and understand just a few simple rules, you too can master this classic dessert!
The smoothness, creaminess and lightness of this recipe are all dependent upon some skills you are about to achieve!
Watch the video below to get the finer details before beginning.
If you do not want to use Rum leave it out and add 1 Tablespoon more of hot water
- Semi Sweet Baking Chocolate 16 ounces (454g)
- Hot Water or brewed coffee ½ cup (120ml)
- Dark Rum 1 Tablespoon
- Vanilla Extract 2 teaspoons
- Fresh Egg Whites 5 Large (150g) *see note below
- Granulated Sugar 2 Tablespoons (25g)
- Cream Of Tartar ¼ teaspoon
- Heavy Cream 2 cups (474ml)
- Melt chocolate in a large bowl over a double boiler or in a microwave safe bowl
- Add the hot water to the melted chocolate all at once, very quickly while whisking vigorously to incorporate well.
- Add the optional rum.
- In a clean mixing bowl with the whisk attachment whip the egg whites and cream of tartar until foamy and then sprinkle in the sugar/cream of tartar very slowly while whipping on high speed.
- Do not dump all the sugar at once or you will deflate your egg whites and they will not whip as full.
- Continue whipping until you reach medium-firm peaks.
- In a separate mixer bowl, whip the heavy cream to medium-firm peaks. Again be sure not to over whip the cream.
- Take a small portion of the meringue and fold them into the chocolate mixture to lighten the mixture. Use a whisk or a large spatula to fold in the remainder of the whites and aerate the mixture.
- Next fold in the whipped cream.
All cakes and pastries made with chocolate mousse must be kept refrigerated
Chocolate mousse will stay fresh for up to 5 days in constant refrigeration. You can freeze it for up to 1 month
The debate on raw egg whites: The trouble is in the yolks, not the whites I do not feel there is a risk in this recipe whatsoever. But this should be a personal choice for each and every one of you. Although it is minutely possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold soufflés and mousses, containing raw beaten whites require refrigeration to maintain their character, and an added safety factor. Such dishes might be considered low risk for healthy individuals. But if you are worried and want to avoid this “danger” you can simply use pasteurized egg whites in a carton, like Egg Beaters JUST WHITES. They do not whip as nicely as fresh, and will sometimes take an excessive amount of time to do so