January 6, 2012

Recipe of the week: Chocolate mousse


This recipe is pretty easy to make and usually people will LOVE IT! You can also make it as fancy as you want by adding fruits or putting it in a fancy martini glass for each person!

Check check, check it out!

It was very good with strawberries and blueberries
For about 6 portions


-About two cups of milk chocolate (I like to use Toblerone or the red Lindor by Lindt, my favorite chocolate ever)
-Milk: the quantity will depend on how creamy you want your mousse to be, I use about a cup (By the way, since I am lactose intolerant, I use No-Lactose milk :D )
-2 egg whites
-1/2 teaspoon of vanilla essence (optional_
-1/4 cup of your favorite rhum or Bailey's (optional)


-Use one of these two ways to melt the chocolate:
1) You can do it in a "Bain marie", meaning that in a large pot, you boil a good quantity of water and in another smaller bowl, you put your chocolate and let it float on top of the water so that the chocolate melts.
2) You can just melt the chocolate in a pot, on medium/low 
-Add the milk, let chocolate continue to melt and stir occasionally. Add more milk depending on the texture you look for...I usually go for the chocolate fondue texture (check out my recipe for chocolate fondue here)
-While the chocolate is slowly melting, whip the egg whites in a separate bowl with an electric beater (trust me, don't do it manually or it'll take forever!) until it becomes fluffy. 
-Once the chocolate is melted, remove from heat and add the rhum or Bailey's & stir until it is all dissolved.
-Add 1/3 of the egg whites, mix, then another third and repeat until everything is well mixed. You should see a few bubbles there.
-Put the chocolate mousse in martini cups and refrigerate for 4 hours or overnight! 

How easy was that, huh?

1 comment:

  1. Wow what a great way of presenting a much-loved dessert. I'll be keeping this in mind for my next dinner party, thanks :) - Cathy Pieroz at Ray White Alexandra Hills


add this