Sunday, 16 November 2014

Chocolate Mousse

chocolate mousse
Chocolate Mousse
Airy, creamy and yes... delicious! 
This mousse delivers all the chocolate decadence it should and is, at the same time, lighter because it doesn't contain whipping cream. Presentation options are endless, you can pour the mousse batter into fun cups or chill it in a large container and scoop it as if it were ice-cream. Top with berries, crushed nuts and chocolate glaze - simply YUM! 
It does require some planning ahead since the gelatin within needs time to set but it's a perfect make-ahead dessert, just take it out of the fridge when it's time to serve! ;)

Preparation time: 30 min; fridge time: 4 hrs
Yield: 4 Portions
Level: Medium

  • 50g Dark chocolate
  • 125ml Skim milk
  • 2 Eggs, whites and yolks separated
  • 80g Sugar
  • 5g Instant gelatin
  • 40ml Water
Warm milk and chocolate together, allow chocolate to melt and bring the mixture to a simmer. In the mean time, dissolve 5g of gelatin in 40ml of water.

In a bowl, mix 40g of the sugar and egg yolks together. Start to slowly pour the simmering chocolate milk into the egg + sugar mixture and remember: ALWAYS stirring. If you pour everything at once, you end up with scrambled eggs. 

Return the egg-chocolate mixture to a low-medium heat and continue to cook it thickened (but are not scrambled).  Turn off the heat, add dissolved gelatin and stir it well so gelatin is spread out evenly. 

Beat egg whites and when it starts to stiffen add the remaining sugar. Continue beating until you end up with a thick meringue. Add meringue to the chocolate custard (chocolate + egg mixture), place mousse into serving cups and chill it before serving. 

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