Mousse Recipe
Make Mousse Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chocolate Mousse Base
Whipped Cream & Finishing
Method
Chocolate Mousse Base
- 1
Melt chocolate and butter
Place the chopped dark chocolate and butter in a heatproof bowl. Set the bowl over a simmering pot of water (double boiler) ensuring the bowl doesn't touch the water. Stir occasionally until the chocolate and butter are fully melted and smooth. Remove from heat and let cool slightly (3–5 minutes) but still fluid.
- 2
Prepare yolk mixture
In a medium bowl, whisk the egg yolks (from 4 eggs) together with 1 tablespoon of the granulated sugar and the vanilla extract until the mixture is pale and slightly thickened. Temper the yolks by adding 1–2 tablespoons of the warm melted chocolate into the yolks while whisking continuously, then gradually whisk the yolk mixture back into the remaining melted chocolate until fully combined and smooth. Set aside to cool to lukewarm.
- 3
Whip egg whites
In a clean, dry bowl, add the egg whites and a pinch of salt. Using an electric mixer, beat the whites on medium speed until foamy. Gradually add the remaining 2 tablespoons of granulated sugar, increasing speed to medium-high, and beat until stiff, glossy peaks form. The whites should hold a firm peak but not be dry.
- 4
Fold whites into chocolate
Take about one-quarter of the whipped egg whites and gently fold it into the chocolate mixture to lighten it (use a rubber spatula and fold with a gentle sweeping motion). Once incorporated, fold in the remaining egg whites in two additions, folding carefully to preserve as much air as possible and achieve a uniform light brown mousse base. Avoid overmixing.
Whipped Cream & Finishing
- 5
Whip cream
Place chilled heavy cream and the optional confectioners' sugar in a chilled bowl. Whip with an electric mixer to soft peaks (when the whisk leaves a visible curl but still droops). Do not overwhip — you want airy, billowy cream.
- 6
Fold cream into mousse
Gently fold about one-third of the whipped cream into the chocolate/egg-white mixture to lighten it, then fold in the remaining cream in two additions until homogenous and airy. Fold only until no streaks remain.
- 7
Portion and chill
Spoon or pipe the mousse into serving dishes or ramekins, filling as desired. Smooth the tops with a spatula. Cover each dish with plastic wrap or place all in an airtight container and refrigerate for at least 2 hours, ideally 3–4 hours, until set and chilled.
- 8
Garnish and serve
Just before serving, lightly dust with cocoa powder or sprinkle grated chocolate. Optionally add a dollop of whipped cream. Serve chilled.
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