If there is one thing I can tell you about my family, it’s that we are all mad crazy for desserts. Whenever we go to a restaurant with all the aunts, uncles and cousins, we’ll always check the dessert menu first before choosing what to have for dinner. But when I checked my recipe archive, I noticed I had only posted 3 dessert recipes since I first started.. ONLY THREE! What is up with that huh? So in honor of my lovely family, I decided to make a dessert that’s always been very well liked within my family: chocolate mousse. Any chocolate dessert will always score well within the family, but there is something about chocolate mousse that’s very hard to resist.
I personally don’t find it extremely easy to make chocolate mousse cause it’s very easy to mess it up by simply not mixing the egg whites long enough or by using the wrong cream, so for this first mousse recipe, I created a very classic recipe, but I’ll soon be posting my recipe for triple chocolate mousse. That way you can first get familiar with the correct techniques to make a basic mousse, before turning it up a notch.
Classic chocolate mousse
- 100g dark chocolate
- 150ml whippable cream
- 3 eggs
- 50g sugar
Melt the chocolate in a bain marie. Stir chocolate until melted. Turn off the heat and let it cool down. If your chocolate is still very warm when you spoon in the egg whites, you'll ruin your chocolate mousse because the heat will destroy the structure of the egg whites and that would really be unfortunate.
Now while your chocolate is cooling down, break your eggs and separate the yolks from the whites. Use a mixer to mix the egg yolks, add half the sugar and mix some more. Once the chocolate has cooled down, add it to the sugar - egg yolk mix and stir manually.
Next up: the egg whites! This is a step that can easily fail for most people and it all depends on two things: You must use a grease-free clean bowl AND there can not be any egg yolks in the mix/
Once you have this you should be able to get the right result. Take your egg whites and mix them with the other half of the sugar until you get a firm foam, this will make sure your mousse isn't too heavy. By using the sugar, it'll help getting the foam, and will give it more flavour too.
Now use a spatula to add your foam to the chocolate mixture. Do this with great care and don't add all the foam at once, but in small parts. Use a spoon or spatula to stir (again, don't mix it!). If you mix your mousse now, you'll break all the structures apart and you'll end up with a runny chocolaty ehh.. something.., hard to pick the right word for this thing, it's still delicious but kind of pointless I'm afraid.
Next up is the cream, which is a very important part, along with the egg whites. You see, if you use the wrong cream, your mousse will be runny. You can either use heavy cream or double cream. Don't use a light cooking cream cause you won't be able to mix it into a thicker cream. Now that you've got the right cream, it's just a matter of mixing it just enough. Don't go all the way up to whipped cream, once you see it's starting to get thick, stop. What you want is something between cream and whipped cream. Add to the rest of the mousse, the same way you added the egg whites.
Pour the mousse into glasses or bowls and leave them in the fridge until set (at least one hour). The glasses I used were fairly big so I only had enough for 3 people, but if you use smaller glasses, like appetizer glasses, you'll have plenty for 6 people. You can add some whipped cream, red fruit or chocolate sprinkles as finishing touches.