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Author:
Franco Salzillo
Chocolate mousse never goes out of fashion; it’s creamy, silky, decadent and even sexy. This is the perfect date night dessert right here, and although it’s pretty tasty on any given weeknight, you can also make this one for fancy dinner parties — everyone loves mousse!
And although you can find chocolate mousse in a box, you shouldn’t touch the stuff; it’s not all that good. And once you see how easy it is to make mousse from scratch, you’ll never buy the ready mix again.
The essential thing in any good mousse is eggs. That’s right. We’re mixing the egg yolk with the chocolate and coffee for a rich, flavorful core, and then we’re mixing it with frothy egg whites and heavy cream for the foamy mousse texture.
So, you’ll need some eggs, dark chocolate, freshly brewed espresso, sugar and heavy cream- that’s all you need for the perfect mouse.
Have in hand a few mixing bowls as well, including a microwave-safe container to melt the chocolate.
As for the coffee, I like using freshly regular espresso, but substitute it for powdered coffee if you want a thicker mousse.
What makes a perfect mousse is its texture — it’s more important than its flavor, really! You really want it as fluffy and smooth as silk. For that, you want to whisk the egg whites and heavy whipping cream until frothy.
You also want to serve the mousse very cold; it’s part of the experience. Store it in the fridge covered with a lid until ready to serve. The air bubbles should keep the mousse nice and smooth.
Let’s check out the recipe and make some mean mousse. It might sound like a complicated recipe but stay organized, keep it clean, and you’ll get it right!
Separate the egg whites from the yolk. In a mixing bowl, combine the egg yolks with the sugar and half the heavy cream.
In a microwave-safe bowl, melt the chocolate in 20-second pulses. Once runny, combine with the coffee.
Incorporate the egg yolk mixture with the chocolate mixture and pour them into a saucepan. Heat over a medium flame until the sugar is fully dissolved, and add the heavy cream. Let the mixture cool to room temperature.
In a second bowl, whisk the egg white until foamy and fold in the rest of the heavy cream. Whisk until soft peaks form.
Fold the egg whites and heavy cream into the chocolate mixture and incorporate gently.
Chill the mixture in the fridge inside a container with a lid or a mixing bowl covered with film for at least 30 minutes before serving.
