The Perfect Chocolate Mousse
There are certain things that are sacred to us to ward off the stress of the busy week days. A morning walk, a nice breakfast in the woods by a lake, or enjoying the coziness of the couch while listening to an entire Smiths album accompanied by a good conversation and a comforting sweet.
Chocolate mousse is one of the perfect desserts for that. It is easy and quick to make, extremely light and has decadent flavour. It’s one of those sweets that taste better with each spoonful and leaves us longing for more when it ends.
There are several ways to make, but we did not rest until we created the perfect chocolate mousse: with a true chocolate flavour, creamy texture and the sound of the air bubbles bursting every time you dip your spoon.
The secret of this mousse, besides the balance between the ingredients, is the quality of the chocolate used and the salt flakes. The salt makes chocolate taste sweeter than it is, without ever losing its intensity and aroma. As a benefit, this also allows you to use less sugar in the recipe.
Due to its texture and flavour, this mousse is also great to use in chocolate cakes and cheesecakes as a topping or filling.
we did not rest until we created the perfect chocolate mousse
- 140gr of chocolate
- 55gr butter room temp
- 4 separate eggs room temp
- 1 pinch of Cream of Tartar or baking powder
- 1 pinch of salt
- 2 tablespoons of sugar
- 30ml of refrigerated cream
Melt chocolate and butter in a water bath.
Separate the yolks and egg whites into two bowls.
Add the yolks and vanilla extract to the melted chocolate. Mix thoroughly using a wire rod.
Add the Cream of Tartar / Baking powder and salt to the egg whites. Then beat them 2 minutes. Then add the sugar slowly and beat for another 2 minutes or until stiff peaks form.
Beat the cream for 3 to 4 minutes until thick.
With the help of a scraper, remove a small amount of egg whites and add them to the chocolate. Mix well until you get a softer texture. This will make it easier to wrap the remaining ingredients without losing the air bubbles.
Then add the rest of the egg whites to the chocolate and, in a circular motion, fold the eggs with the scraper from the bottom of the bowl to the top.
Finally, add the whipped cream and fold again until there are no more pieces of egg whites.
Pour the mousse in several cups and refrigerate for at least 5 hours to allow it to solidify.
Serve them with some salt flakes on top and delight yourself!
- 20 minutes
- 6 doses