While the hubbs and I were on our honeymoon, I was introduced to chocolate mousse for the first time ever! It was AHH-MAZING!! Seriously, it's up there with crème brûlée and red velvet cake on my favorite desserts list! Back to topic though, at first taste, I knew had to find out how to make this dessert. After digging around the internet, trying to find the best tasting one, I found this recipe that I swear is to die for! I like to serve it in either shot glasses (make sure that your spoons fit!), or martini glasses for a glamourous look. You can even top it with a little whipped cream and raspberries, or chocolate shavings.
Chocolate Mousse
image from: www.theworldwidegourmet.com
Ingredients:
4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons (28 grams) unsalted butter, cut in small pieces
2 large eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream
Garnish: (optional)
Whipped Cream
Fresh Raspberries
Shaved Chocolate
Directions:
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.
Makes 6 servings.
Enjoy, but beware, it's addicting!!
Chocolate Mousse
Ingredients:
4 ounces (115 grams) bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons (28 grams) unsalted butter, cut in small pieces
2 large eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream
Garnish: (optional)
Whipped Cream
Fresh Raspberries
Shaved Chocolate
Directions:
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.
Makes 6 servings.
Enjoy, but beware, it's addicting!!
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