If you are a chocolate lover, give this sinfully delicious chocolate dessert a try for Valentine's Day. Roses are great, but a chocolate mousse is even better.
This classic chocolate mousse is light yet chocolatey. It’s quick and easy to make! Always use the best quality chocolate, the higher in cocoa content the less sweet it will be.
Ingredients you will need:
3 tablespoons unsalted butter
170 grams semisweet or dark chocolate, best quality
3 large eggs, at room temperature, yolks and whites, separated
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons of sugar
1/2 cup heavy cream, cold
1/2 teaspoon vanilla extract
For serving you will need:
1/2 cup heavy cream, cold
2 teaspoons of sugar
Step by step instructions
Place the butter in a microwave-safe bowl.
Break the chocolate into small pieces, directly into the bowl.
Microwave it in 20-second intervals, stirring between each bout of heat, until the chocolate is about 75% melted.
Stir, allowing the residual heat in the bowl to melt the chocolate completely. (Alternatively, place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water. Stir with a wooden spoon until the chocolate is melted and the mixture smooth. Do not allow the water to touch the bowl)
Let the mixture cool for a few minutes, then whisk in the egg yolks one at a time, mixing until smooth after each addition.
Beat the egg whites until foamy.
Add the cream of tartar and beat until soft peaks form (the peaks should be just starting to hold and will melt back into themselves after a second).
Gradually beat in 1/4 cup of the sugar and continue beating until stiff peaks form (the peaks will stand straight up when the beaters are lifted) from the mixture)
Using a large rubber spatula, fold the egg white mixture into the chocolate mixture until uniform.
In another bowl, beat the heavy cream until it begins to thicken up.
Add the remaining 2 tablespoons of sugar and the vanilla and continue beating until the cream holds medium peaks (when you lift the whisk out of the bowl, the peaks will slightly drop down, but they won’t lose their shape entirely)
Fold the whipped cream into the chocolate mixture.
Be sure it is fully incorporated, but don’t mix any more than necessary.
Divide the mouse between 6 individual glasses, cover, and chill until set, for at least 2 hours.
Just before serving, whip the cream until it starts to thicken up.
Add the sugar and whip to medium peaks.
Dollop the whipped cream over the mousse and top with chocolate shavings.
Mousse can be made 1 day in advance. Cover with plastic wrap and keep chilled.
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