Yesterday, out of the blue, D requested me to make Chocolate Mousse. I too have been thinking of making the same for a while. A bowlful of heavenly, decadent chocolate mousse…..Ooohh…. It is something one has to experience to imagine it in the true sense. I am sure all you chocoholics out there must be drooling…I followed the recipe from Joy of Baking. D couldn’t wait till dinnertime, not even till I took the pictures to polish off a bowl. His reaction was “Mama, it’s awesome”. He suggested that I tell my readers that it’s a “MUST TRY” recipe. I am sure you will LOVE it too. Enjoy!!!
Source: Joy of Baking
Bittersweet or semisweet chocolate, cut into small pieces- 120 grams
Unsalted butter, cut in small pieces- 2 tablespoons
Strong coffee- 2 tablespoons (I used 2 tablespoons of water with 1/2 teaspoon Instant Coffee powder)
Eggs separated- 2
Cream of tartar- 1/8 teaspoon (I used lime juice)
Sugar- 2 tablespoons + 2 tablespoons
Vanilla extract- 1/2 teaspoon
Heavy whipping cream – 1/2 cup (I used fresh cream)
In a bowl set over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Cover and refrigerate.
In another bowl, whip the two egg whites with the cream of tartar or lime juice until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.