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 as it is an easy, quick, and "crazy" good dessert to serve to your family and guests. Meringues are also a very light cookie that make a colorful topper for mousse! But, if you want to stick with chocolate here are two more delicious options Chocolate Chestnut Cake and Sweetheart Double Chocolate Cake!
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❤️About This Recipe
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.
- Whereas 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
Ingredients
- 4 oz ⅔ cup of pure chocolate chips or cocoa solids
- 2 eggs separated
- 1 tablespoon of brandy
- 2 teaspoon heaped 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.
- Separate the egg yolks and whites, being careful to not let any yolk, not even a drop, in the white, which would prevent the whites from beating up light and full.
- Beat the egg yolks quickly into the chocolate while it is still quite warm, and then leave to cool for approximately 15 minutes.
- Now beat the egg whites, not too stiffly (into soft peaks), and fold into the chocolate mixture.
- Spoon the mousse into two stemmed wine glasses, cover with cling film and leave to chill for two hours while it firms up.
- Before serving, pierce the surface of each mousse to allow the brandy to soak into the surface. Then pour a little brandy on each one.
- Top with a blob of the whipped cream and sprinkle with the grated chocolate.
- Dip your spoon into heaven!
If you tried this recipe please let us know.