Chocolate Mousse

I was finally pushed to try this recipe after joining in on My Kitchen Addiction’s Kitchen Bootcamp. I found out about Kitchen Bootcamp from Marnely at Cooking With Book’s post about Nutella Rice Pudding. For the month of May, Jen challenged us to make a custard, cream, or mousse. We were able to make anything we want using those techniques. I immediately knew I wanted to make chocolate mousse.

The only time I had ever attempted to make a mousse was for the second Daring Baker’s challenge I participated in. But that recipe is very different from this chocolate mousse recipe. The chocolate mousse only calls for 2 eggs and no gelatin. While the maple mousse called for 4 eggs, gelatin, and an extra cup of whipping cream.

I was so excited to try this recipe. I could not remember the last time I had eaten chocolate mousse. All I knew is that it had been far too long.

My BF wasn’t particularly excited about this one. He is not much of a chocolate person. But even he couldn’t resist the luxurious texture, and rich flavor.

I chose not to top my mousse with anything because I was after the pure chocolate flavor. But, if you were to have some raspberries or strawberries handy I would recommend tossing a few on top.

Chocolate Mousse

Recipe from JoyofBaking.com

Ingredients:

• 115 grams (4 oz) good quality semisweet chocolate, cut into pieces
• 28 grams (2 tbsp) unsalted butter, cut into pieces
• 2 large eggs, separated
• 1/8 tsp cream of tartar
• 3 tbsp sugar, divided
• 1/2 tsp pure vanilla extract (I like homemade vanilla best)
• 1/2 cup (120 mL) heavy whipping cream

To Make the Mousse:

1. In a medium sized bowl over a pot of simmering water, melt together the chocolate and butter. Remove from the heat and set aside to cool.
2. Whisk together the egg yolks. Then carefully whisk the egg yolks into the chocolate and butter mixture. Set aside.
3. Whip the egg whites and cream of tartar until foamy. Then gradually start adding in 2 tbsp of sugar while continuing to beat the whites. Beat until stiff glossy peaks form.
4. In a separate bowl whip together the third tbsp of sugar, vanilla and whipping cream to soft peaks form.
5. Carefully stir a spoonful of the egg whites into the chocolate mixture. Then carefully fold in the remaining whites.
6. And gently fold in the whipped cream.
7. Spoon into individual serving dishes (4-6) and keep covered and refrigerated until ready to serve.