Chocolate Mousse

Print Friendly Version Log in to bookmark!
Chocolate Mousse

Photo by: food52

Description

It all comes down to the quality of the chocolate you use

Details

Cooking Time: 5
Recipes Makes: 4
Calories: 303
Carbs: 34
Fat: 17
Protein: 4

Ingredients Related Tips

8 ounces chocolate (choose a high quality chocolate you love)
3/4 cup (6 ounces) water
ice cubes

Directions

Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.

Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.

Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing. Serve immediately, or refrigerate. Top with whipped cream if desired

You can get different textures depending on when you stop whisking:
1) For a mod, flat-topped look, like sexy pot de creme: pour it into ramekins while it's thickened, but still a bit warm.

2) When it gets to the texture of thick pudding, you can spoon it into a glass parfait-style, like little chocolate snowdrifts (as in our photos). At this stage, our Assistant Editor Nozlee Samadzadeh has also used it to frost a cake.

3) Whip it just a bit further for something fluffy you can ball up in an ice cream scoop, if that's what you're going for. Beyond this, and it gets crumbly and dry (though still tasty).

Related Recipes

Homemade Butterfingers

Easy way to get rid of that extra candy corn

Comments

Login to Submit a Comment