Velvet Chocolate Mousse
Velvety in texture with a deep, rich chocolate flavor, this mousse is easily prepared and ready to serve in just over an hour. A perfect Valentine treat that evokes love at every bite. And who doesn’t love a beautiful mousse!
Velvet Chocolate Mousse
9 eggs separated
2/3 cup sugar
6 ounces semi-sweet chocolate bar or 3/4 cup semi-sweet chocolate chips
6 ounces 60% or 72% dark chocolate bar, depending on taste
1 cup whipping cream
1 tablespoon vanilla extract
pinch of salt
- In a medium mixing bowl cream yolks with sugar, with wire whip on high speed, until thick and yellow, about 5 minutes.
-Break up chocolate bars then melt either in microwave at 30 second intervals, stirring after, repeating 1 or 2 more times until all chocolate is melted and smooth after stirring. Set aside to cool for about 10 minutes.
-As egg yolk mixture is beating, slowly add chocolate along with 1 tablespoon vanilla extract. Then scrape chocolate mixture into a medium mixing bowl and set aside.
-Whip the cream to soft peaks, then add to the mousse mixture and fold in carefully until just a few streaks of white remain.
-In a separate clean and dry mixing bowl, beat the egg whites until very stiff. With a spatula, spoon egg whites on top of the chocolate mixture. Add the salt, then slowly and gently, fold the egg whites into the chocolate mixture until mostly combined.
-Spoon the mousse into individual serving cups or ramekins, about 3/4 cups per serving or into one large glass dish. Chill for at least 1 hour before serving. Garnish with fresh berries and a bit of sweetened whipped cream, if desired. (The mousse will thicken as it chills.) Makes 6-8 servings.
Beat egg yolks and sugar until thick and lemon colored then mix in the melted chocolate.
Gently mix in whipped cream and then beaten egg whites until just a few streaks of white remain.
Spoon mousse into individual bowls or ramekins or spoon it all into one large glass serving bowl.
Garnish with a bit of sweetened whipped cream and fresh berries.
Chill until ready to serve.
PERSNICKETY NOTES:
**This mousse is thinner than some varieties, but beautifully deep and rich in flavor. It is a good choice for using in other dessert recipes. For example, to fill pate choux puffs, as a mousse layer in a cake, in a trifle, or a mousse cheesecake. However, because this recipe is l-Whip the cream to soft peaks, then add to the mousse mixture and once again fold in carefully until just a few streaks of white remain.ooser than some, I don’t recommend it as the mousse used in a mousse cake or in a dessert where it needs to be thicker. It is best to use in a recipe that is served in a container, rather than as a free standing mousse.
**Adjust the chocolate to your taste, using a darker or lighter chocolate according to your taste. The percentage number (for example 72%) indicates that percentage of the product is made from the cocoa bean, therefore it is a darker chocolate than say 60%.
