This Chocolate Mousse will quickly melt in your mouth! We highly recommend using couverture chocolate in this recipe.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for chilling in the fridge is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
|
Please leave a 5 star rating if you like the recipe! 🙂
|
Ingredients
100 g Couverture Chocolate about 65% cocoa content 2 Egg Yolks 2 Egg Whites 20 g Extra Fine Granulated Sugar 100 ml Heavy Cream 36% fat or more 1 tbsp Rum optional Cocoa Powder Whipped Cream Strawberries
Kitchen Tools
6 Ramekins 5.5cm/2.2" diameter | 4cm/1.6" height
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Shred the couverture chocolate and melt it in a bowl heated with steam.
- The hot steam will heat the bowl and gradually melt the couverture chocolate.
- When the chocolate is almost melted, beat the 2 egg whites in a bowl with a hand mixer. When it turns a kind of white, add the extra fine granulated sugar in 3 steps.
- Beat until the meringue reaches a stiff peak stage and has a glossy texture. With the desired consistency, it will not drop out of the bowl when it is turned upside down.
- Clean the beaters and then beat the heavy cream in a bowl chilling in ice water. Make sure to beat the egg whites first and do not reverse the order. When it begins to thicken, switch to a low speed to help avoid over-beating.
- Beat until it reaches a soft peak stage as shown. Then, remove the bowl from the ice to help the cream to mix with the chocolate.
- Now, remove the bowl of chocolate from the steam. First, add 2 egg yolks and mix with a spatula.
- Next, add about 1/3 of the meringue to the chocolate and combine thoroughly. This will soften the chocolate and help to keep the foam of the next meringue from breaking.
- Add another one third of the meringue. This time, carefully combine the mixture to keep the foam from breaking.
- Then, add the rest of the meringue and carefully mix likewise.
- Add the whipped cream.
- Add the rum and combine the mixture evenly with minimal folding actions.
- Pour the chocolate mousse into the 6 ramekins.
- Arrange the surface of the mousse with the back of a spoon. Thoroughly chill the mousse in the fridge or freezer.
- Now, the chocolate mousse is completely chilled and firmed up. Sprinkle on the cocoa powder.
- Squeeze out the whipped cream and garnish with the strawberry. And now, it is ready to serve!
Recipe Notes
Make sure to use high quality fresh eggs whose shells are intact. If you are not sure about the quality of the eggs, please do not try this recipe.
Don’t overheat the chocolate otherwise it will reduce its flavor and might cause separation.
Shredding chocolate is a little cumbersome so you can also use chocolate tablets instead.
