Chocolate Mousse is an unbelievably decadent ,luxurious dessert that has been a favorite since the sixties and has been immune to the variations in fashion,many have come and gone but it has been a well guarded family recipe.Splendidly flavored,yet light as feather,there's no perfect way to end a meal than this.This is something quite,quite mystical… 650 g dark chocolate, 60%. Using electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft peaks start to form, about 1 minute. This is NOT the time to multitask. Let stand 30 minutes, stirring occasionally. Place chocolate, Baileys and first measure cream in a heatproof bowl over a saucepan of hot water. Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Chocolate Mousse âThe ultimate of all of the French desserts to take hold of the American culinary imagination might be chocolate mousse. Using only Belgian chocolate, Chef crafts small batch mousses, varying the ultimate flavors each month. Divide the mousse between 4 individual glasses, preferably Moroccan glasses. 8 ounces semisweet dark chocolate, broken into 1/2-inch pieces, 1/4 cup sweet liqueur (such as Chartreuse, amaretto, mandarin, or Grand Marnier), Whipped cream and grated chocolate, for garnish. Remember never to melt chocolate over direct heat. Make healthier chocolate mousse. Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Pour through a fine wire-mesh strainer into a bowl; discard solids. Remove from the heat and set aside to cool completely. You may need to put the yolk/choco mixture back over the double boiler to keep it warm so that it doesn't immediately seize up when you start folding in the cold whipped cream. Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). New! My purely delicious chocolate mousse is made from ripe avocado that is blended with Naked Chocolat and scented with pure Madagascan vanilla and a pinch of artisan sea salt. Angela made her version of chocolate mousse healthier by reducing the fat by eliminating egg yolks, butter and cream and replacing a little of the chocolate with cocoa powder and using Greek yogurt. Strain over the chocolate and mix well. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Do this, of course, if you are serving the dessert to adults only. I have been making this mousse since Craig Claiborne introduced it (a very long time). Mar 22, 2018 - A velvety smooth chocolate mousse that’s guilt-free and loaded with superfoods and antioxidants. Break the chocolates into squares; place in 2 separate bowls. Combine eggs and sugar in a â¦ Add the egg yolks to the bowl of your mixer and begin to whip them until doubled in size, then begin to slowly pour the sugar in a steady stream into the yolks. Raw eggs concern: Classic chocolate mousse is made with raw eggs.If you are concerned about eating raw eggs, you can use pasteurized eggs. © Copyright 2020 Meredith Corporation. A slow cooker can can take your comfort food to the next level. Chocolate mousse was a go-to dessert in the 1960s and 1970s but it’s sadly fallen out of fashion these days. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream. 500 g milk. Top with a few raspberries, then dust with a little cocoa powder. My purely delicious chocolate mousse is made from ripe avocado that is blended with Naked Chocolat and scented with pure Madagascan vanilla and a pinch of artisan sea salt. DIRECTIONS. this link is to an external site that may or may not meet accessibility guidelines. Explore. It also one of the most difficult recipes to pull off. The addition of coconut cream â¦ Have you ever tasted French Chocolate Mousse? I believe there is a reason why the most loved, baked, and clicked recipe on my site are these brownie cookies. Melt the chocolate over a low heat, leave to cool for 5 to 10 minutes. If you're making it for the first time, 1/2 hour of active time is a SERIOUS understatement . Add the chocolate chips and stir frequently until the chips are fully incorporated into the cream. Melt chocolate properly. Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy.