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.
Recipe from JoyofBaking.com
- 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:
- 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.
- Whisk together the egg yolks. Then carefully whisk the egg yolks into the chocolate and butter mixture. Set aside.
- 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.
- In a separate bowl whip together the third tbsp of sugar, vanilla and whipping cream to soft peaks form.
- Carefully stir a spoonful of the egg whites into the chocolate mixture. Then carefully fold in the remaining whites.
- And gently fold in the whipped cream.
- Spoon into individual serving dishes (4-6) and keep covered and refrigerated until ready to serve.