I prefer not to sweeten the cream, but you have that option too. Chocolate shavings or a drizzle of chocolate sauce would be perfect on top! Here, I topped it with chocolate and salted caramel covered puffed rice. Mocha chocolate mousse — Use semisweet chocolate instead of bittersweet chocolate. Dissolve 1 tsp of instant espresso in 1 tbsp vanilla extract and add this to the chocolate base.
Milk chocolate mousse — Replace all of the chocolate with a good quality milk chocolate and proceed with the recipe. Orange chocolate mousse — You can use orange chocolate instead of bittersweet chocolate, OR you can add some orange extract and cointreau to the mousse base.
But if this is not a concern to you, you can skip the cooking phase and still get great results! I can use bittersweet chocolate for when I crave an intense chocolate flavor, but switch it up with semisweet or milk chocolate for other chocolate mousse variations, and still get perfect results. Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This site uses Akismet to reduce spam. Learn how your comment data is processed. Always a dessert classic! Thanks for the awesome recipe!!! Author: Dini K. Cuisine: European, French, North American. This Perfect Chocolate Mousse is deeply chocolatey, creamy, airy and melts in your mouth smooth! Plus this recipe doesn't use raw eggs, so it's safe for consumption for anyone.
Simple and delicious. Prep: 40 minutes. Chilling time: 6 hours. Cook: 10 minutes. Total Time: 50 minutes. Servings: 6 servings. Half will be used for egg yolks, and the other half for egg whites. US Customary - Metric. After that, it starts to be a little too warm and wobbly for perfection.
If you want to switch to a chocolate with a lower or higher cocoa content than in the recipe, bear in mind that this will have consequences. Firstly, cocoa binds liquid so the cocoa content affects the solidity of the end result.
Secondly, milk chocolate contains powdered milk or cream which also affects the consistency. Mix a hot sugar solution with egg yolks and beat without stopping until the mixture is cold and has been transformed into a smooth, airy mass. This recipe was also created by Martin Isaksson at Chokladfabriken. But if you want to try your hand at a mousse that contains completely different ingredients with completely different characteristics, remember to follow the recipe.
Thank you for subscribing to our newsletter! You will soon receive tips, knowledge and inspiration straight from the kitchen pros. Subscribe to our Newsletter. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Sweet. Chocolate Make sure you use chocolate purchased from the baking aisle of grocery stores, not the confectionary aisle ie eating chocolate. Eggs Raw eggs are key for real chocolate mousse, the classic way to make it the way its served at fine dining restaurants.
Note: raw eggs is not advisable for pregnant women and babies. Author: Nagi. Prep: 20 mins. French, Western. Servings 4. Recipe video above. Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It's actually quite straight forward to make! Ingredients Cups Metric. Instructions Separate eggs and yolks while eggs are cold.
Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. Note 4. Yolks: Whisk yolks. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Stir in optional flavourings at this point, but read Note 6 first. Set aside to cool - proceed with other steps. Whip cream: Beat cream until stiff peaks form see video. Whip whites: Add sugar. Beat whites until firm peaks form see video, Note 5.
Folding: Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks is ok. Check Chocolate Temp: Touch the chocolate. Tagged: chocolate , chocolate mousse , delicious , desert , fine dining , foodimentary , rich , snack , sweet. You must be logged in to post a comment. May 2 is National Chocolate Mousse Day. April 3 is National Chocolate Mousse Day. April 3 — National Chocolate Mousse Day. Chocolate Mousse John-Bryan Hopkins.
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