Darkest Chocolate Mousse
Components:
150g first-rate dark chocolate (85% cocoa fat), broken into pieces
15g unsalted cultured butter
1 free-range egg
30ml amaretto, brandy, cognac, rum etc or other liqueur
or espresso coffee (freshly brewed)
2 free-range egg whites
50g authentic vanilla sugar (or caster sugar)
250ml cream (35% fat)
Process:
Over a pan of simmering water, melt the chocolate and butter in the bowl you intend to serve the mousse. Do not allow the bowl to touch the hot water- chocolate is a very sensitive product and will burn if it becomes too warm.
Remove the bowl from the heat and blend in the egg and chosen liqueur or coffee.
In a separate bowl, pound the egg whites with a whisk until they form soft peaks.
Continue to whisk the egg whites, adding the vanilla sugar 1 tsp at a time, until all the sugar has been incorporated. The egg whites should be thick and glossy (i.e. meringue).
Fold a few spoonfuls of the meringue into the chocolate to soften the mixture, and then fold in the rest of the meringue using a large metal spoon.
Whip the cream in a separate bowl.
Fold the whipped cream very, very tenderly into the chocolate meringue. Do not overwork the mixture- the cream will turn to butter, if combined too aggressively.
Make even the surface of the mousse using a spoon or spatula, and wipe the edges of the bowl with a tissue.
Cover with plastic wrap and refrigerate for 24 hours.
Decorate the chocolate mousse as you wish. I like to adorn mine with excellent cocoa powder and rosettes of whipped cream. Serves four people.
150g first-rate dark chocolate (85% cocoa fat), broken into pieces
15g unsalted cultured butter
1 free-range egg
30ml amaretto, brandy, cognac, rum etc or other liqueur
or espresso coffee (freshly brewed)
2 free-range egg whites
50g authentic vanilla sugar (or caster sugar)
250ml cream (35% fat)
Process:
Over a pan of simmering water, melt the chocolate and butter in the bowl you intend to serve the mousse. Do not allow the bowl to touch the hot water- chocolate is a very sensitive product and will burn if it becomes too warm.
Remove the bowl from the heat and blend in the egg and chosen liqueur or coffee.
In a separate bowl, pound the egg whites with a whisk until they form soft peaks.
Continue to whisk the egg whites, adding the vanilla sugar 1 tsp at a time, until all the sugar has been incorporated. The egg whites should be thick and glossy (i.e. meringue).
Fold a few spoonfuls of the meringue into the chocolate to soften the mixture, and then fold in the rest of the meringue using a large metal spoon.
Whip the cream in a separate bowl.
Fold the whipped cream very, very tenderly into the chocolate meringue. Do not overwork the mixture- the cream will turn to butter, if combined too aggressively.
Make even the surface of the mousse using a spoon or spatula, and wipe the edges of the bowl with a tissue.
Cover with plastic wrap and refrigerate for 24 hours.
Decorate the chocolate mousse as you wish. I like to adorn mine with excellent cocoa powder and rosettes of whipped cream. Serves four people.
