Chocolate Mousse

The ancient Maya drank unrefined cacao with a pinch of chili during sacred ceremonies. The Maya believed that cacao had the power to unlock hidden desires and reveal destinies.

Who doesn’t love chocolate? We (women) have unlocked this secret I don’t even know how many years ago. When the mood calls for it, nothing can fix a chocolate craving besides, well…chocolate. I have gone around quite a few places in the world, tried chocolate from the finest chocolatiers of the area; when I was in France, searching for a chocolatier, I found a tiny little coffee shop tucked away on a corner street. The aroma of fresh brewed coffee and delicious French pastries made it irresistible; so of course, I sat down and ordered a mocha and I also ordered chocolate mousse. The mousse was absolutely amazing. I have never had chocolate mousse like it before. Except for one recipe, which came closer than any other I’ve tried to the one from that little French coffee shop.

Ultimate Chocolate Mousse:

Good quality dark chocolate: 300g, chopped

Unsalted butter: 30g, chopped

Eggs: 2, lightly beaten

Cognac: 3 tablespoons

Egg whites: 4

Caster sugar: 100g

Whipping cream: 500 ml

  1. Put the chocolate in a heatproof bowl and set over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave the chocolate until it looks soft and then stir until smooth. Add the butter and stir gently until melted. Remove the bowl from the saucepan and cool for a few minutes. Add the eggs and Cognac and stir to combine well.
  2. Beat the egg whites in a clean dry bowl until soft peaks form, gradually adding the sugar. Whisk one third of the egg whites into the chocolate mixture to loosen and then gently fold in the remaining egg whites with a large metal spoon or spatula.
  3. Whip the cream using an electric beater until firm peaks form. Gently fold into the mousse. Pour into glasses, then cover and refrigerate for at least 4 hours.

*To achieve the best results use bitter-sweet chocolate (70% cocoa) and don’t over whip the cream or it may curdle as you fold it through, making the mousse grainy.

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