Wednesday, June 27, 2012

Chocolate Mousse

As the French call it 'Mousse au Chocolat', everyone's guilty sweet treat that nobody will admit themselves. This recipe sends you to dessert heaven, the richness from the mousse to the pungent and sweet cream to the sharp raspberries create a glorious sensation on your palate. The traditional French recipe, it should be light and airy that coats your palate with a smooth, rich texture of chocolate. My recipe contain all the elements of the 'french' recipe but I have included some extra goodie to make it even more indulgent. Like Whisky cream and fresh raspberries.

This recipe is inspired by my brother, he loves sweet desserts from crumbles to chiffon cakes to tart tatins. He has a sweet tooth and he calls me the 'Willy Wonka' of desserts. I made this dish for his birthday and he said its so rich that you can only eat half of it.

1. Place 200g of dark chocolate(min 70%) in a small bowl and place over a saucepan of boiling water. This is called a 'bainmarie' or a double boiler. Now make sure your bowl is not touching the water. Allow to melt slowly on a low heat. Once the chocolate has melted, leave it to the side to cool.
2. In a clean bowl, whip 7 floz of double cream with 1 tbsp of caster sugar until soft peaks form. Leave to the side.
3  Separate 4 whole eggs, place your egg yolks into the chocolate mixture whisk quickly. Make sure the chocolate is cooled, so that the egg yolks do not scramble. Place your whites carefully in a large bowl and add a pinch of salt. Whisk the egg whites with an electric whisk or by hand until stiff peaks form. Once the whites are doubling in size slowly add 2 tbsp of caster sugar. Leave to the side.
4. In the cream bowl, pour your chocolate and egg mixture and fold the mixture with a spatula or a large metal spoon, until the mixture is smooth.
5. Now add 1/3 of your egg whites to the mixture and fold gently into the chocolate. Then add another third of your mixture and fold. Then repeat for the final third. Make sure that the egg whites are fully incorporated into the chocolate and fold the mixture slowly, making sure that you don't destroy the bubbles from the egg whites.
6. Place in chilled glasses and allow the mixture to set in the fridge for 1 hour.
7. To garnish the mousse, whisk 6 tsp of double cream until soft peaks form and add 4 tsp of whisky and 1 tbsp of icing sugar. Place on top of the mousse with some fresh raspberries.
8. Take it out of the fridge 5 mins before eating it to enjoy all the textures.


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