The Decadent Pleasure of Chocolate Mousse
During a recent trip home to San Diego I was re-introduced to the purely decadent pleasure of Chocolate Mousse. My family has a long tradition of making amazing desserts be it from our get-you-drunk rum cake with crushed almonds to our mouth watering chocolate mousse.
Here is my own personal recipe for chocolate mousse, I firmly believe it is best served cool. Enjoy!
Chocolate in the making
It’s best to make the chocolate mousse on the previous day, as it has time to cool and set then.
Chocolate mousse:
200 g dark chocolate, coarsely chopped
1 large organic egg, separated
1 to 2 Tbsp brandy, cognac or liqueur
200 to 250 ml (a cup) whipping cream
To make the chocolate mousse: place the chopped chocolate into a heatproof bowl and either melt in the microwave or place over a saucepan of simmering water. Remove from the heat, add the alcohol and stir in the egg yolk.
Whisk the egg white until stiff foam forms, then gently fold into the chocolate mousse.
Whisk the cream until it turns thick, smooth and forms soft peaks. Fold about one third into the chocolate mixture, then gently fold in the rest of the whipped cream.
Cover the bowl with a clingfilm and place into a cold fridge for couple of hours.
To serve, take two large spoons and spoon large dollops of chocolate mousse into serving bowls.
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