Mousse is a french word which means foam is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Chocolate Mousse is of different types, white chocolate mousse or dark chocolate mousse.
This chocolate mousse recipe is the perfect pick-me-up, especially if you’re into chocolate, and let’s face it, who isn’t? Its also a great dessert for entertaining because 1) it looks pretty, 2) everyone gets their own serving, and 3) you can make it a day ahead of time. In fact, you do need to make it at least several hours ahead of time.
- 160g Dark or White Chocolate
- 80ml Water
- 10ml Vanilla Essence
- 40ml Cocoa Powder
- 30ml Coffee
- 20ml Brandy (optional)
- 80ml Castor Sugar
- 4 Eggs Separated (no yolks in the whites)
- 250ml Cream
- 5ml Gelatin (slaked in 15ml water)
- In a double boiler bowl melt the chocolate, water, cocoa, coffee, brandy, vanilla essence & sugar.
- Please note that when making a white mousse leave out the dark chocolate, cocoa powder & coffee.
- When the chocolate mixture has fully melted remove from heat & add the egg yolks & slaked gelatine it should have a shiny glossy look.
- Beat the egg whites until dry stiff peak as well as the cream, but in separate bowls.
- Fold the egg whites into the chocolate mixture followed by the cream making sure that all the ingredients are well combined.
- Set in fridge for 1-2 hour or until the mousse has set.
- Serve with whipped cream & fanned strawberries.
At Capsicum Culinary Studio, we prepare Culinary and Pastry Chefs for the career of their lives. Success in Culinary Arts stems from outstanding instruction, personal attention, dedication and commitment to excellence.