Bon Appetit
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Chocolate mousse is a luscious and rich chocolate dessert that melts in your mouth. It truly is a top dessert to make, easy, and a number one choice.
Mousse Au Chocolat
A supreme dessert that is one of the most well known and loved meal enders. Learn how to make this amazing dessert and you will have such an asset in the kitchen. It gives you an easy, quick, and crazy good dessert to serve to your family and guests, that they will love!
A firm favorite with everyone, and so easy to make. Impress your friends, or just indulge yourself.
Mousse is a luscious and rich dessert that melts in your mouth. It truly is a top dessert to make and a number one choice.
A delicious, rich mouse is often used as a layer in a lovely parfait as it holds its layer well in the parfait glass because of its thickness.
The Differences Between Mousse, Custard, Pudding, And Pastry Cream
- A Mousses volume is created by beating air into an ingredient like egg whites or whipping cream with sugar to create a billowy smooth consistency. No cooking is necessary.
- Custards, pudding, and pastry cream on the other hand are all cooked to create thickness with milk and sugar.
- The difference with custard is, it is cooked with eggs as the thickener with milk and sugar.
- Where as a pudding is thickened with a starch like flour or cornstarch along with milk and sugar.
- Pastry cream is a combination of thickening and uses both the custards thickener and the pudding, eggs and starch.
- All four can be flavored with a variety of scrumptious tastes!
Luscious French Dessert Recipes
📖 Recipe
Chocolate Mousse Divine
Bon Appetit
Like it? ~ Let us know below!
Chocolate mousse is a luscious and rich chocolate dessert that melts in your mouth. It truly is a top dessert to make, easy, and a number one choice.
Ingredients
- 4 ounce/2/3 cup pure chocolate chips or cocoa solids
- 2 eggs separated
- 1 tablespoon of brandy
- 2 heaped teaspoons of whipped cream
- A small amount of grated dark chocolate
Instructions
- Carefully melt the chocolate in a bowl over a gently bubbling pan of hot water for a maximum of three minutes OR a double boiler OR microwave in 20-second intervals until almost completely melted and then stir until completely melted. (Be careful, I have burnt chocolate in the microwave more than once.)
- Remove from the heat when it is smooth and liquid when using either of the first two methods.
- Beat the egg yolks into the chocolate whilst still hot, and then leave to cool for approximately 15 minutes.
- Now beat the egg whites, not too stiffly (into soft peaks), and fold into the mixture.
- Spoon the mixture into two stemmed wine glasses, cover with cling film and leave to chill for two hours. The mixture then becomes firm.
- Before serving, pierce the surface of each mousse and allow the brandy to soak into the surface.
- Top with a blob of the whipped cream and sprinkle with the grated chocolate.
- Dip your spoon into heaven!
Notes
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