Today I’ll be sharing the recipes for the desserts we had at my Birthday Feast. Now I know that Chocolate Mousse is not a traditional Indian dessert but I’ve been wanting to make a GREAT chocolate mousse for ages now. I’ve tried so many recipes and it just never works. Either the mousse doesn’t set properly or the taste of raw egg yolk is so apparent, you can’t face more than two bites. I have blogged about a low-fat chocolate mousse before, and although it was utterly delish, it’s still not proper chocolate mousse, you know? So I have searched and searched for the perfect Chocolate Mousse recipe, and I’ve come to a few conclusions. Adding alcohol to the chocolate mousse is not a great idea, although it might taste fab, it has a way of taking all the bubbles out of the mousse and it doesn’t set nicely. Also, you have to, Have To, HAVE TO use the FRESHEST eggs you can find. Preferably organic or Free range, but if you can’t manage that, as fresh as possible. After all, more than 50% of the finished mousse is made up of it. So knowing all of this, I’ve taken a few bits and pieces of all the recipes I’ve found and compiled my own. And man oh man, it’s a good one. Before you even pour the mousse into the glasses/ramekins/vessel of choice, it’s thick and mousse like and within an hour of it relaxing in the fridge, the mousse is perfectly airy. Just like I like it..
170g (6 ounces) Good quality Chocolate
3tbsn unsalted butter
3 eggs, seperated
1/2 tsp Cream of Tartar
1/4 cup Caster sugar
1/2 cup Cream
1/2 tsp Vanilla
- Over a pot of gently simmering water, place a bowl and add the chocolate and butter. Allow to soften and keep stirring so the chocolate doesn’t catch and burn.
- Remove from the heat and allow to cool slightly. Beat in the egg yolks one at a time, making sure that you mix very well after each addition.
- Beat the egg whites until foamy and add the cream of tartar. Beat until soft peaks form and then beat the sugar in, one tablespoon at a time until the egg whites form stiff peaks.
- Beat the cream with the vanilla until thick.
- Fold the cream into the cooled chocolate mixture followed by the egg whites. Work with a metal spoon.
- Divide the mousse into 4 ramekins, cover and cool for at least 1-2 hours.
- Serve with a dollop of whipped cream