We were inviting friends and family over for a dinner consisting of a combination of Indian, Italian, and Spanish food. I decided that I had to make a dessert but had been making way too many cakes recently. I wanted something light and cooling since we were in the middle of summer.
Then it hit me – Chocolate Mousse! I had made chocolate mousse once before so looked through my collection of recipes. I found my super simple recipe and then decided to add a little more flavour – coffee and vanilla.
- 320 grams (12 oz) bitter sweet chocolate (I used around 60%)
- 30 grams (1 oz) unsalted butter
- 6 eggs, medium
- pinch of salt
- 2 teaspoons instant coffee in one tablespoon of hot water, optional
- 1/2 teaspoon vanilla, optional
- 1 cup (250 ml) whipping cream
- chocolate curls
- fresh raspberries, optional
- Separate the eggs, placing the whites into a large bowl.
- Cut chocolate and butter into small pieces and put them into a metal pot over simmering water (double boiler).
- As they are melting add coffee and stir occasionally.
- In the meantime, add a pinch of salt to the egg whites and whisk to the soft peak stage. (I just used salted butter and no additional salt.)
- In a separate bowl, break up the yolks.
- When the chocolate and butter have melted and have been allowed to cool until warm to touch, stir in the yolks.
- Fold in the whites in three batches until thoroughly combined but don’t over mix.
- Pour into glasses or bowls and refrigerate for up to 8 hours to set.
- Just before serving, whip cream. Put cream into each bowl with either a spoon or an icing gun.
- Scrape chocolate bar with a knife and sprinkle chocolate on top of cream.
I decided to double the recipe because we were going to be 12 people. I think the amount per person was perfect.
I will be making this Chocolate Mousse again.