Rich Dark Chocolate Mousse Recipe
A eggetarian Continental recipe with dark chocolate - chopped, sprig extract of natural bourbon vanilla, egg yolks. Ready in 50 min, serves 8.
Curated byLucas Dubois🇫🇷
Instructions
31 steps- 1
To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate
dark chocolate - chopped(160 grams) - 2
For this, heat about 1 inch of water in a large pan till it boils
fresh cream - chilled and strained from water(1/4 cup) - 3
Reduce the heat to low and maintain the temperature
- 4
We will use this skillet water for double boiling and melting the chocolate
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 5
In a sauce pan add the chocolate and vanilla essence
dark chocolate - chopped(160 grams)sprig extract of natural bourbon vanilla(1 teaspoon) - 6
Set the bowl in the water bath and stir until the chocolate is melted and smooth
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 7
Remove from the water bath and set aside to cool
fresh cream - chilled and strained from water(1/4 cup) - 8
In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar
egg yolks(3)caster sugar - + 3 tablespoons(1/2 cup) - 9
Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow
fresh cream - chilled and strained from water(1/4 cup) - 10
Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 11
Allow it to cool completely
- 12
While the above mixture is cooling
- 13
In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed
egg whites(3)caster sugar - + 3 tablespoons(1/2 cup)fresh cream - chilled and strained from water(1/4 cup) - 14
Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it
dark chocolate - chopped(160 grams)egg whites(3) - 15
Then gently fold in the remaining whites
egg whites(3) - 16
Gradually add in the heavy cream and whisk gently until soft peaks form
fresh cream - chilled and strained from water(1/4 cup) - 17
Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl
dark chocolate - chopped(160 grams) - 18
Refrigerate for at least 6 hours or up to one day
- 19
Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 20
You can also sprinkle the mousse with grated chocolate
dark chocolate - chopped(160 grams) - 21
For the Eggless MousseHeat about 1 inch of water in a large skillet/pan until bubbles form
fresh cream - chilled and strained from water(1/4 cup) - 22
Reduce the heat to low and maintain the temperature
- 23
We will use this skillet water for double boiling
fresh cream - chilled and strained from water(1/4 cup) - 24
In a sauce pan add the chocolate and vanilla essence
dark chocolate - chopped(160 grams)sprig extract of natural bourbon vanilla(1 teaspoon) - 25
Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 26
Remove from the water bath and set aside to cool
fresh cream - chilled and strained from water(1/4 cup) - 27
Once cooled, stir in the dissolved agar agar/china grass
- 28
Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well
fresh cream - chilled and strained from water(1/4 cup) - 29
Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl
dark chocolate - chopped(160 grams) - 30
Refrigerate for at least 6 hours or up to one day
- 31
Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe
dark chocolate - chopped(160 grams)
Rate this recipe
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Rich Dark Chocolate Mousse Recipe
A eggetarian Continental recipe with dark chocolate - chopped, sprig extract of natural bourbon vanilla, egg yolks. Ready in 50 min, serves 8.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
31 steps- 1
To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate
dark chocolate - chopped(160 grams) - 2
For this, heat about 1 inch of water in a large pan till it boils
fresh cream - chilled and strained from water(1/4 cup) - 3
Reduce the heat to low and maintain the temperature
- 4
We will use this skillet water for double boiling and melting the chocolate
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 5
In a sauce pan add the chocolate and vanilla essence
dark chocolate - chopped(160 grams)sprig extract of natural bourbon vanilla(1 teaspoon) - 6
Set the bowl in the water bath and stir until the chocolate is melted and smooth
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 7
Remove from the water bath and set aside to cool
fresh cream - chilled and strained from water(1/4 cup) - 8
In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar
egg yolks(3)caster sugar - + 3 tablespoons(1/2 cup) - 9
Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow
fresh cream - chilled and strained from water(1/4 cup) - 10
Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 11
Allow it to cool completely
- 12
While the above mixture is cooling
- 13
In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed
egg whites(3)caster sugar - + 3 tablespoons(1/2 cup)fresh cream - chilled and strained from water(1/4 cup) - 14
Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it
dark chocolate - chopped(160 grams)egg whites(3) - 15
Then gently fold in the remaining whites
egg whites(3) - 16
Gradually add in the heavy cream and whisk gently until soft peaks form
fresh cream - chilled and strained from water(1/4 cup) - 17
Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl
dark chocolate - chopped(160 grams) - 18
Refrigerate for at least 6 hours or up to one day
- 19
Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 20
You can also sprinkle the mousse with grated chocolate
dark chocolate - chopped(160 grams) - 21
For the Eggless MousseHeat about 1 inch of water in a large skillet/pan until bubbles form
fresh cream - chilled and strained from water(1/4 cup) - 22
Reduce the heat to low and maintain the temperature
- 23
We will use this skillet water for double boiling
fresh cream - chilled and strained from water(1/4 cup) - 24
In a sauce pan add the chocolate and vanilla essence
dark chocolate - chopped(160 grams)sprig extract of natural bourbon vanilla(1 teaspoon) - 25
Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth
dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup) - 26
Remove from the water bath and set aside to cool
fresh cream - chilled and strained from water(1/4 cup) - 27
Once cooled, stir in the dissolved agar agar/china grass
- 28
Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well
fresh cream - chilled and strained from water(1/4 cup) - 29
Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl
dark chocolate - chopped(160 grams) - 30
Refrigerate for at least 6 hours or up to one day
- 31
Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe
dark chocolate - chopped(160 grams)
Rate this recipe
