Chocolate mousse is one of the most delicious desserts anyone can serve. It is the perfect ending to every meal and can be served on its own or accompanied by hot apple or cranberry pie. It looks scrumptious served in a tall trifle bowl decorated with fresh whipped cream and can easily take center stage at any event or celebration. Strawberries in season add a special dimension to the chocolate. Sliced strawberries can be scattered on top of the mousse and chocolate-dipped strawberries or raspberries aligned alongside the mousse add a rich red color and a certain intrigue to the display. When strawberries are out of season, pineapple slices can be substituted.
The key to a great mousse is the chocolate. Use only the best chocolate available. With the vast array of chocolates in the marketplace, make sure you choose one that is 70% cocoa. There are several chocolates with 80% cocoa but I find these are too bitter and don’t do well in mousses. Fresh eggs and brown sugar are suggested and always use pure vanilla extract rather than the fake kind.
If you follow the tips below, you can’t go wrong. Your mousse will be luscious and creamy. Just sit back and let the compliments flow.
- Melt 200 grams of 70% chocolate in a double boiler or in a bowl placed atop a pan of boiling water. Let cool slightly.
- Carefully separate 6 eggs.
- Beat the whites for one minute on high. Lower the speed.
- Gradually add ½ cup brown sugar. Increase the speed to high and beat till stiff.
- Beat the egg yolks till lemon colored.
- Add one teaspoon pure vanilla extract.
- Add melted chocolate.
- Add ½ cup canola oil and mix thoroughly.
- Slowly fold egg whites to the mixture. (The easiest way to fold egg whites into the mixture is by twisting your hand in a way that it makes figure 8’s. Do NOT stir)
- Pour mixture into serving dish. (You can also pour the mousse into small individual dishes.)
FREEZE immediately. This is extremely important as it sets the mousse. Remove from the freezer 5-10 minutes before serving.
Cina Coren is a contributing editor for DailyForex at www.dailyforex.com. When she isn’t writing, she spends most of her time in the kitchen. She enjoys hosting and especially loves chocolate.
