Chocolate mousse is one of the most amazing taste experiences ever! This luscious chocolate dessert one of the best you’ll ever have – it’s almost hard to describe how wonderful it is! What’s even better is that it is easy to make and there is not a person on earth who won’t absolutely love it! Some people think of chocolate mousse as a pudding. True chocolate mousse is really nothing like a pudding except that it’s eaten with a spoon. Mousse is heavy and at the same time light; rich, but at the same time not over-powering. This is one of those desserts that tops off any meal perfectly.
Mousse is French for foam. The “foam” in this case is made by beaten egg whites which are folded in to the chocolate. It provides the lightness to the dessert which contrasts the richness of the chocolate.
It is important when making this dessert, and any other recipe which calls for “folding”, to know how to do it properly otherwise you lose the texture of the egg whites. Folding is a method to mix beaten egg whites into the heavier mixture. The method allows air to be trapped in the egg whites, thus retaining their texture. Although you may find a “fold” setting on a mixer – do not use it. Proper folding is done very gently by hand.
To fold, use a sturdy rubber spatula to cut through the egg white mixture and the chocolate mixture scraping the opposite side of the bowl, across the bottom of the bowl and bring the spatula up the other side of the bowl bringing some of the batter over the egg whites in the process, thus “folding” the mixture across the top of the remaining egg whites. The bowl is then turned about a quarter of a turn, and the action is repeated until the egg whites are successfully incorporated into the chocolate. It’s important not to overdo or under-do the process, so once the egg whites are incorporated, the process is finished. (If you’re in doubt about how to do it, watch this video.)
Chocolate Mousse Recipe
Ingredients for Chocolate Mousse:
- 2 cups milk chocolate chips
- ¼ cup brandy (you can use water or another type of liqueur)
- 5 egg yolks
- 1 cup egg whites (6 – 8 whites)
- ¼ tsp. salt
Directions for making Chocolate Mousse:
Melt the chocolates chips in the top of a double boiler over hot, not boiling, water. (If you don’t have a double boiler, just sit a larger, heat-proof bowl over a saucepan of boiling water.) Stir occasionally until the chocolate is softened. Add the brandy and stir thoroughly with the chocolate. (It will almost seem like it is not going to mix together well, but keep stirring it – it will eventually become smooth.)
Add the egg yolks to the chocolate mixture and stir well. Cook for another 2 minutes, stirring continually. Remove from the heat -- take the top of the double boiler away from the hot water in the bottom pan and away from the heat. Allow the chocolate mixture to cool for 10 minutes or so while the egg whites are being beaten.
In a large mixing bowl, add the salt to the egg whites and beat until they form stiff peaks. Add ¼ or less of the stiffly beaten egg whites to the chocolate mixture in the pan and stir with a spoon. Then transfer the chocolate mixture into the mixing bowl and fold the balance of the beaten egg whites into the chocolate mixture using a rubber spatula (read above on how to “fold” properly). Once the egg whites are completely folded into the chocolate mixture, put it into a glass or crystal bowl or divide it evenly among individual glass serving dishes. Chill for 12 to 24 hours before serving.
(From Secrets of Better Cooking, 1973)
Other delicious chocolate recipes:
Chocolate and peanut butter dessert – this is SO delicious!
Chocolate crème pie recipe – a classic
Easy chocolate brownies – great plain or with a scoop of ice cream and chocolate sauce
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