Making chocolate mousse from scratch is a delightful and relatively simple process. Here's a classic recipe to guide you through the steps:
Ingredients:
- 7 ounces (200g) semisweet or bittersweet chocolate, chopped
- 4 large eggs, separated
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups (300ml) heavy cream
- Pinch of salt
Instructions:
Melt the Chocolate: In a heatproof bowl, place the chopped chocolate. Set the bowl over a pot of simmering water (double boiler) on low heat. Stir the chocolate until it is completely melted and smooth. Remove from heat and let it cool slightly.
Separate the Eggs: Carefully separate the egg yolks from the whites, placing the yolks in one bowl and the whites in another. Make sure there are no traces of yolk in the egg whites, as this can affect the mousse's ability to stiffen.
Beat the Egg Yolks: Using an electric mixer, beat the egg yolks with half of the granulated sugar until the mixture becomes pale and creamy.
Add Vanilla and Melted Chocolate: Stir the vanilla extract into the beaten egg yolks. Then, gradually add the melted chocolate to the egg yolk mixture while continuously stirring until well combined. Set aside.
Whip the Cream: In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to overbeat, or it could turn into butter.
Fold in the Cream: Gently fold the whipped cream into the chocolate mixture, making sure to incorporate the two mixtures thoroughly.
Beat the Egg Whites: Using a clean and dry whisk or electric mixer, beat the egg whites on medium-high speed. As they start to foam, gradually add the remaining half of the granulated sugar and a pinch of salt. Continue beating until stiff peaks form.
Fold in the Egg Whites: Carefully fold the beaten egg whites into the chocolate mixture. This step will give the mousse its light and airy texture. Be gentle to avoid deflating the egg whites.
Chill and Serve: Divide the chocolate mousse among individual serving cups or bowls. Cover them with plastic wrap or lids and refrigerate for at least 2-3 hours, or preferably overnight, to allow the mousse to set.
Garnish and Enjoy: Before serving, you can add some whipped cream, chocolate shavings, or fresh berries as a garnish. Enjoy your homemade chocolate mousse!
Remember that chocolate mousse is a versatile dessert, and you can adjust the sweetness and flavor by using different types of chocolate or adding various extracts like orange or coffee. Have fun experimenting and indulging in this delightful treat!