How To Make Chocolate Mousse Recipe
A Chocolate Mousse is a very light and fluffy dessert that resembles in smoothness to pudding except for the consistent airy fluffiness that it gets by folding whipped egg whites or whipped cream into the base mixture. The lighter and fluffier texture of the chocolate mousse enables it to melt away as soon as it is put in the mouth and that boosts its delicious appeal for mousse lovers. There are no other add-ins like nuts, grains or fruit to take the chocolate flavor away or dilute it in any way, this dessert is usually served chilled or even frozen.
Ingredients:
Note: This recipe is for 4 servings of chocolate mousse dessert, any different requirements can be measured accordingly.
Note: This recipe is for 4 servings of chocolate mousse dessert, any different requirements can be measured accordingly.
- Pure quality dark chocolate 170g/6oz with 60% cocoa solids at the very least.
- Free-Range egg whites only, 7 well sized eggs.
- Quarter teaspoon lemon juice.
- Caster sugar 40g/1.5oz.
How it’s made?
- Set a heatproof bowl over a pan of simmering water without the base ever touching the water and melt the chocolate in the bowl slowly for as smooth melt. Always do the slowest melt for the chocolate as faster ways of doing it can result in loss of taste and flavor and not a very smooth melt at all that can easily turn away the smooth flavor of the mousse.
- Get the egg whites and lemon juice together in a large bowl and whisk them until you get soft peaks. The presence of lemon juice will soothe out the whites and prevent over whisking while making the whole process easier as well. Make sure to get the whisking right as this is where air bubbles are stored in the mixture to create the associated fluffiness of the Mousse.
- At this point, add sugar and keep whisking until by removing the whisk, you still get firm peaks. Stop whisking at this point because any further whisking will cause the egg whites to collapse and separate into sort of a dry froth and runny liquid at the base and all the air whisked in will escape spoiling the whole purpose.
- Remove the chocolate bowl from the heat once it has melted and whisk about one-third of the egg whites mixture directly into the still hot chocolate in a hard vigorous manner until you get a good mixture that is thick and dense. Adding whites slowly can cause the hot chocolate to seize and solidify instantly resulting in a clustered lumpy mousse.
- Get a spatula and fold in the portion of egg whites mixture saved from earlier into the chocolate mixture nicely and smoothly. Over mixing at this stage can also make the air bubbles to escape also destroying the whole purpose of the airy fluffy mousse.
- Your mousse mixture is ready to be spooned into any serving containers that you prefer. Make sure to chill in the fridge for approximately 3 hours in the same containers to get the best presentation and mixing of flavor.
Serving these sweet delicacies for guests at homes or smaller events is easy and requires no packaging at all. However, if you are a retail store or a supermarket and aim to sell these delicious treats to your customers, you will need high quality packaging boxes such as, Chocolate Boxes by The Custom Boxes that not only have the ability to protect the delicate treats for as long as required but also keep them fresh and allow a peak for the customers through the clear transparent top sides or windows in order to boost their appeal for them as well.