Classic Chocolate Mousse
https://ift.tt/2GfT5RY Classic chocolate mousse makes any dinner feel a little more fancy. It's great for a dinner party because it looks so pretty, everyone gets their own serving, and you can make it ahead. Photography Credit: Sally Vargas This Chocolate Mousse is thick, rich, creamy, and a perfect dessert for entertaining! Not only is it pretty, everyone gets their own serving, and you can make it a day ahead of time. I found this recipe years ago in the Bouchon cookbook by famed chef Thomas Keller. It is somewhat of a “chef-y” recipe with melting chocolate over a double boiler, whipping egg whites, and whipped cream. But if you follow the tips I outline below, you should have success with the recipe and a beautiful, luscious chocolate mousse dessert! Best Chocolate for Chocolate MousseIf you want a truly chocolate-y chocolate mousse, use a bittersweet dark chocolate, anywhere from 62% to 70% cocoa. For this chocolate mousse I’m using the darkest chocolate I could find (Trader Joe’s has some Belgian 70% cocoa 1 pound bricks). If you are going to serve the mousse straight–with no added cream or fruit–and you love the taste of barely sweet dark chocolate, your mousse will be perfect with the 70%. If you layer in fruit (raspberries complement the chocolate quite well) and or more whipped cream, you’ll want either to add sugar or use 62% bittersweet chocolate. Tips for chocolate mousse successChocolate mousse can be a little bit tricky! Here are some tips to help you be successful with this recipe:
A Note About Raw Egg WhitesThis classic chocolate mousse recipe uses raw egg whites and raw egg yolks. For most people this is not an issue, but people with compromised immune systems, pregnant women, very young or old people, should avoid raw eggs due to the risk of salmonella. You can buy pasteurized eggs at the store if you feel uncomfortable using raw eggs in this recipe. You might also try this recipe for Vegan Chocolate Pudding. From the editors of Simply RecipesThe Best Dishes for Chocolate MousseMousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even small canning jars or tea cups work! A Make-Ahead DessertChocolate mousse is best if chilled at least 8 hours or up to 24 hours before serving. This makes it the perfect make-ahead dessert! How to Serve Chocolate MousseWhile 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. More Decadent Chocolate Desserts
Classic Chocolate Mousse RecipeThis recipe uses raw eggs. If you are concerned about salmonella risks, you can use pasteurized eggs. Recipe adapted from Bouchon Ingredients
Method1 Whip the cream: Whip the heavy whipping cream to soft peaks, then chill. 2 Melt the chocolate: 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. 3 Whip the egg whites: 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. 4 Add egg yolks to chocolate: When the chocolate has cooled until it is just warm to the touch, stir in the egg yolks. 5 Add whipped cream and egg whites: 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. 6 Spoon into serving dishes, chill: 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. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Elise Bauer Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California. Recipes via Simply Recipes https://ift.tt/2F9fkDA September 27, 2020 at 04:06PM #recipies
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