Sunday, 11 June 2017

2-Ingredient Chocolate Mousse

Bonjour, mes amis! Encore, un dessert Français: mousse au chocolat!

I absolutely love chocolate mousse! It has such a pleasing texture, and feels really indulgent, despite its lightness. What I love more about it is that it only uses two ingredients.

For those who are not fans of raw egg, however, I've got bad news for you: one of those ingredients is indeed raw egg. At its simplest, chocolate mousse is made by mixing melted chocolate with whipped egg, at a ratio of an ounce (30 grammes) of chocolate per egg. Mousse can also be made with the addition of butter and cream, but I find that makes it unnecessarily laden with calories. Give it a go if you like!

This is such a simple treat that it's a great one to do with children as one of their first forays into the kitchen.

For four servings of mousse

  • 4 ounces (115 grammes) your favourite milk or dark chocolate
  • 4 eggs, separated
  • 1 teaspoon (5 millilitres) vanilla essence

  • In a heatproof bowl, melt the chocolate gently over simmering water or in the microwave until fully melted.
  • Working very quickly, beat the egg yolks into the warm chocolate, beating vigorously so that the egg yolks don't cook.
  • In a separate bowl, whisk the egg whites to firm peaks. Take about a third of the egg white mixture and mix it fully into the warm chocolate.
  • Pour the chocolate mixture gently into the rest of the egg whites, and fold through gently until there are no streaks of egg white left.
  • Divide the mixture between four ramekins, tumblers, or other kind of serving vessel. Chill for at least 4 hours before serving chilled.
THIS TIME IN 2015: Experiments in Homemade Soft Drinks: Raspberry Lemonade and Orange Cream Soda
No blogs on this day in 2016, 2014, nor 2013

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