Thursday, 4 December, 2008

Simple Chocolate Mousse

Chocolate Mousse is a rich dessert but something delicate to prepare and certainly demands full attention when doing the recipe but this is a very simple recipe that definitely can’t be messed up.

200g Black chocolate
6 eggs
1 pinch salt
A pinch of cinnamon powder

The eggs should be at room temperature before we start;
Separate the yolks from the whites. Be sure not to let any traces of egg yolks or anything else gets in contact with the whites.

Melt together in a bowl over a pan of simmering water the chocolate with 4 tbsps of water:

Whisk now and then while chocolate is melting until it becomes nice and smooth. As soon as it is melted and nice and hot, whisk the yolks, two at a time, rapidly. We need the eggs to be cooked by the chocolate mixture while whisking them in. Add the cinnamon powder, mix once again and remove chocolate mixture from heat.

Beat the egg whites until frothy and add salt. Beat until stiff peaks form. Gently fold with a spatula the whites, 1/3 at a time into cooling chocolate mixture. Be gentle while doing this as it is the probably the most important part of the recipe.(We don’t want to break the bubbles formed in the egg whites here.)

Place the mixture in individual bowls or a big bowl and refrigerate for at least 4 hours until set and well chilled.
Instead of melting the chocolate with water, a strong coffee solution can also be used.
Cinnamon can be substituted by zest of orange.
I’ve topped the mousse with Chantilly cream and some chocolate chips.


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