Homemade Classic Chocolate Mousse is well worth the effort. The light airy texture melts so easily in your mouth, leaving a luxurious feel. Not forgetting the rich chocolate taste that makes it the perfect end to a special dinner for two. Thank me later.
4 pcs eggs
1 cup whipping (heavy) cream
4 tbsps sugar
170 grams dark chocolate (about 70% cocoa)
1 teaspoon vanilla essence
1 tbsp unsalted butter
Beat the heavy cream in medium bowl until you get stiff peaks (white foamy looking substance). Put in the fridge to chill.
Whisk egg yolks and sugar in a different bowl until you get a pale yellow/ lemon colour. Set aside.
Add some water to a small saucepan and put on medium heat. Place a heatproof/ceramic bowl over the pan (do not allow the bottom of the bowl to touch the water, just let it balance well at the top of the saucepan) as the steam will be used to cook.
Chop up the chocolate. Add little water butter, chocolate and water into the bowl on the saucepan to melt. Then pour about ¼ of the melted chocolate mixture into the yolk mixture to temper it without cooking the eggs. Whisk until well mixed.
Pour the egg yolk and chocolate mixture into the bowl with the remaining melted chocolate, add in vanilla essence and whisk for a few seconds.
Put the heatproof bowl with contents back on the pot with simmering water. Continue to whisk while contents cook for about 2 minutes. Allow to thicken.
In another bowl pour in two of the egg whites and whisk until stiff peaks form. Add in the chocolate-yolk mixture and whipped cream. Fold all contents together (do not over mix) but combine well.
Pour mousse into small cups or bowls and cover with cling film. Put in the fridge and allow to chill for at least 3 hours or until mousse is firm.
Serve with whipped cream on top (optional).
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