Chocolate mousse
Food Wishes · ♥ 11.9K likes · 355.9K views · 10 min video
Read about mousses and creams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3½ oz dark chocolate
- 1 tbsp butter
- ½ oz dark chocolate
Break 3 1/2 oz dark chocolate into half-inch pieces; set aside the extra half ounce for garnish.
Choosing and breaking the chocolate
- 2 whole egg yolks
Separate two large eggs and put the yolks in a metal bowl.
Butter and separating the yolks
- white sugar
- ¼ cup water
Add a little white sugar, 1/4 cup water and a pinch of salt.
Sugar, water and liquid options
- salt
Set the bowl directly over medium-low heat, holding it with a towel, and whisk constantly until thick, foamy, hot and steaming, about 145 to 150 degrees -- about 4 minutes.
Off the heat, add the chocolate and the butter and whisk until melted, smooth and shiny; this melts the chocolate and cools the egg mixture to about room temperature.
- cold heavy cream
Whisk cold heavy cream by hand a few minutes to medium-stiff peaks; do not overwhip or it gets too stiff and the fat separates.
Whisk the chocolate mixture again; with a spatula fold about a third into the whipped cream until almost mixed, then scrape in the rest and fold until no large streaks remain.
Transfer into serving glasses; wrap and refrigerate a few hours until thoroughly chilled and firm.
- whipped cream
- raspberries
Top with a little whipped cream, a few raspberries and the reserved chocolate, grated.