I always wanted to try a Chocolate Mousse Recipe. But you know how many calories this has :( Yesterday, I finally prepared it. Yes, this rich, creamy, smooth, chocolaty mousse is what I desired to eat not considering the calories in it. So friends, here I present before you a Heavenly Chocolaty Dessert which is simple to make and can be prepared ahead of time. Serve it to your friends and family and get ready to hear some lovely compliments.
No doubt... my weight has increased since the day I started cooking
Ingredients:
1/3 cup dark chocolate, chopped
1 tbsp water
1/4 tsp instant espresso coffee powder
1 tbsp unsalted butter
1 large egg, separated
1/2 tsp vanilla extract
2 tbsp white granulated sugar
1/2 cup heavy whipping cream
Method:
In a bowl whisk the cream until it forms soft peaks. Set it in the fridge.
In another bowl, whisk together egg yolk and sugar for 2-3 mins or until it turns thick and pale yellow in colour and the sugar also dissolves. Keep aside.
In a small bowl place the chocolate, butter, water and coffee powder. You have to place this bowl on the saucepan so select the size of the bowl accordingly.
In a saucepan, add about an inch of water and bring it to simmer. Place the chocolate bowl on it and cook everything together on low heat until the chocolate melts.
Spoon 1/4 of the chocolate into the egg yolk mixture and mix it just enough to combine.
Now pour the egg yolk mixture in the chocolate bowl.
Place the chocolate bowl back on the saucepan of simmering water. Add vanilla extract. Cook over low heat for a couple of minutes or until the chocolate mixture slightly thickens. Stir frequently.
Remove the bowl and let the chocolate mixture cool
In a separate bowl whisk the egg whites until it forms stiff peaks.
Gently fold the egg whites in the cooled chocolate mixture taking care not to deflate the egg whites.
Gently fold the chocolate mixture in the whipped cream. Do not over mix.
Pour the mixture in dessert cups or bowls and refrigerate it for minimum 2 hours.
Serve Chocolate Mousse with a dollop of whipped cream. You can also sprinkle some cocoa powder on the cream.
This dessert serves 2.
Tips:
The whipping cream should be cold so take it out of the fridge just before you need to whisk it.
You can use orange flavoured dark chocolate like Lindt to make an Orange Chocolate Mousse.
Reference: Laura in the Kitchen
No doubt... my weight has increased since the day I started cooking
 |
| Chocolate Mousse |
1/3 cup dark chocolate, chopped
1 tbsp water
1/4 tsp instant espresso coffee powder
1 tbsp unsalted butter
1 large egg, separated
1/2 tsp vanilla extract
2 tbsp white granulated sugar
1/2 cup heavy whipping cream
Method:
In a bowl whisk the cream until it forms soft peaks. Set it in the fridge.
In another bowl, whisk together egg yolk and sugar for 2-3 mins or until it turns thick and pale yellow in colour and the sugar also dissolves. Keep aside.
In a small bowl place the chocolate, butter, water and coffee powder. You have to place this bowl on the saucepan so select the size of the bowl accordingly.
In a saucepan, add about an inch of water and bring it to simmer. Place the chocolate bowl on it and cook everything together on low heat until the chocolate melts.
Spoon 1/4 of the chocolate into the egg yolk mixture and mix it just enough to combine.
Now pour the egg yolk mixture in the chocolate bowl.
Place the chocolate bowl back on the saucepan of simmering water. Add vanilla extract. Cook over low heat for a couple of minutes or until the chocolate mixture slightly thickens. Stir frequently.
Remove the bowl and let the chocolate mixture cool
In a separate bowl whisk the egg whites until it forms stiff peaks.
Gently fold the egg whites in the cooled chocolate mixture taking care not to deflate the egg whites.
Gently fold the chocolate mixture in the whipped cream. Do not over mix.
Pour the mixture in dessert cups or bowls and refrigerate it for minimum 2 hours.
Serve Chocolate Mousse with a dollop of whipped cream. You can also sprinkle some cocoa powder on the cream.
This dessert serves 2.
Tips:
The whipping cream should be cold so take it out of the fridge just before you need to whisk it.
You can use orange flavoured dark chocolate like Lindt to make an Orange Chocolate Mousse.
Reference: Laura in the Kitchen
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