Dark-Chocolate Mousse
Who’s up for chocolate today? I hope you are, as I’ve got for you the perfect chocolate mousse recipe, the one and only you need in your life.It’s actually incredible when you think how easy it is to prepare.
The secret: choose good organic eggs and high quality chocolate, preferably at 70% cocoa. I have tried with 50% cocoa too, but I do not really recommend it, as the texture is a bit runny for my liking and does not turn out as smooth as it does with a 70% cocoa.
Once you chose your ingredients, all you need to do is melt the chocolate on one hand, making sure you do not burn it, and separate the eggs whites and yolks on the other hand. This is the only technical part of the recipe – but cracking an egg is not that difficult either. When incorporating the yolk mix to the melted chocolate, make sure you stir well after each yolk addition to prevent them from cooking in the warm melted chocolate.
When I serve the chocolate mousse, I like to add some sea salt on top for the taste – dark chocolate and sea salt are the perfect combo. You can also add some toasted crushed hazelnuts or almonds for even more texture.
Now let’s say a word about the bitterness of this chocolate mousse which is as I said earlier not sweetened at all. First of all, it’s important to mention that this chocolate mousse is mostly a treat that will please every dark chocolate lovers (I am not at all a milk chocolate lover personally). If like me you like the bitterness of dark chocolate, you will for sure love this one. Again, the key is to choose high quality chocolate, with a reasonable percentage of cocoa in order to get the right texture.
INGREDIENTS
7 ounces/ 198 gms semisweet or bittersweet chocolate (preferably 70% cacao)
6 tablespoons unsalted butter
6 large eggs, separated
¼ cup plus 6 tablespoons sugar, divided
1 cup chilled heavy cream
1 tablespoon unsweetened cocoa powder
Eight small ramekins or bowls
INSTRUCTIONS
Heat chocolate and butter in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring occasionally, until chocolate and butter are melted and well blended, about 5 minutes. Set chocolate mixture aside.
Using an electric mixer on medium-high speed, beat egg yolks and ¼ cup sugar in a medium bowl until pale and fluffy, about 5 minutes.
Using electric mixer with clean beaters, beat egg whites and 3 Tbsp. sugar in another medium bowl until medium-stiff peaks form, about 3 minutes. Using a large spatula, gently fold egg yolk mixture into chocolate mixture until no streaks remain. Starting in the center of the mixture and working your way toward the edges of the bowl, gently fold egg whites into chocolate mixture (make sure to scrape up from the bottom), rotating bowl as you go, until no streaks remain (this will incorporate the egg whites without deflating them; you don’t want to lose volume).
Divide mousse among ramekins, smooth surface, and chill at least 4 hours.
Just before serving, whip cream and remaining 3 Tbsp. sugar in a medium bowl until medium peaks form.
Spoon large dollops of whipped cream on top of each mousse and using a fine mesh sieve, dust with cocoa powder or shards of chocolate…whatever you prefer.
