I love desserts served individually. They look pretty and you have your own portion to dig in. Plus it shows hostess’s effort. This mousse is almost no cook but a little tricky to make. I made it for my husband’s colleagues coming for lunch and I could figure out its success with wiped out glasses. When making recipes with chocolate the only thing that matters is quality of chocolate which can make or break the dish. A good quality chocolate is said to be with atleast 75% cocoa butter so check out the label before buying one. Once you have your hands on a quality chocolate, its all about melting or more technical term known as ‘tempering’. Here are some tips to note before you start the process.
- Most recipes call for bitter sweet/semi sweet/dark chocolate including this one. Milk chocolate cannot be substituted.
- Always melt chocolate over a pan of simmering not boiling water. For this you can boil water in a large pot, turn off the heat and place a heat proof dish (pyrex or stainless steel) over it. Place bite size chocolate pieces in it, stirring occassionally.
- To beat egg whites stiff [as required in this recipe], the whiskers and bowl should be grease and water free, absolutely, no moisture or drop. It will help in beating egg whites stiff rather than, falling and curdling.
- Use chilled fresh whipping cream to beat until soft peaks are formed.
I reviewed lot of recipes before trying out this one from Simply Recipes and luckily it turned out perfect. If you try or like this recipe, please drop a comment.
Bittersweet Chocolate(finely chopped) 4 1/2 ounces
Unsalted Butter (diced) 2 tbsp
Instant Coffee 1 tsp
Cold Heavy Cream 1 cup
Large Eggs (separated) 3
Sugar 1 tbsp
Extra whipped cream (optional) for decoration
Chocolate shavings (optional) for decoration
- Melt chocolate, butter and coffee as described above.
- Once chocolate mixture is slightly cool, add yolks one at a time, stirring until fully incorporated.
- Whip egg whites till stiff. Add sugar and beat again.
- Beat cream until stiff.
- Add 1/3 cream, fold, then 1/2 egg whites , fold, remaining egg whites, fold and lastly fold in cream. Do not beat or whisk at any point. Fold gently incorporating air with soft steady hands.
- Spoon in serving dish or glasses/ice cream cups for individual serving.
- Top with more whipped cream and chocolate shavings.
- To make chocolate shavings, place wrong edge of knife on chocolate bar and pull towards you scraping light choclate shavings.
- Refrigerate for 8 hours preferably over night.
Note: This recipe contains uncooked eggs.