The most amazing, mouth-watering and terribly delicious thing in the world:
The Richest Chocolate Mousse Ever
You will require:
350g dark chocolate, chopped into bits-made-easy-to-melt
3 eggs, separated
1/4 cup sugar
1tsp instant coffee dissolved in 10ml warm water
1tbs cocoa powder
300ml thickened cream
Additionally, you should have 6 ramekins (or 4 larger ones for the daring).
The method is simple enough:
Melt the chocolate in a heatproof bowl either in the microwave OR (and this is the better way) rest the bowl of chocolate over a saucepan of simmering water ensuring the bowl doesn't touch the water. Stir the chocolate until melted. Set aside to cool.
In a separate bowl, combine egg yolks, sugar, cocoa and coffee. Beat until the mixture is well combined ~ 5minutes. Add this mixture to the melted chocolate. This should look dark and smooth! Beat cream in a bowl and gradually spoon it into the chocolate, stirring gently as you go.
In a clean bowl (sorry about all the bowls; your kitchen must be a mess by now), beat the egg whites until they form peaks. With a plastic spatula or spoon, gently fold in the beaten egg whites in the chocolate mixture. This will make the mousse light and airy. Just be careful not to mix and fold too much because this will release all the air (no one wants a mousse that feels like a lead weight in their gastrointestinal system).
Spoon mousse into ramekins/glasses/dessert bowls and place on a tray. Put tray in the fridge and leave the mousse for an hour. You can check on it if you like, but I find that the wait is made longer every time you open the fridge and stare at them... I also add a little dissolved coffee to 100ml of cream, whip it and whip it good, then dollop it on top - because my arteries can take it!!!
Without a shadow of a doubt, this recipe will either cure you from your obsession with chocolate for the next few months, OR it'll KILL YOU before you've finished licking the spoon!
You will require:350g dark chocolate, chopped into bits-made-easy-to-melt
3 eggs, separated
1/4 cup sugar
1tsp instant coffee dissolved in 10ml warm water
1tbs cocoa powder
300ml thickened cream
Additionally, you should have 6 ramekins (or 4 larger ones for the daring).
The method is simple enough:
Melt the chocolate in a heatproof bowl either in the microwave OR (and this is the better way) rest the bowl of chocolate over a saucepan of simmering water ensuring the bowl doesn't touch the water. Stir the chocolate until melted. Set aside to cool.
In a separate bowl, combine egg yolks, sugar, cocoa and coffee. Beat until the mixture is well combined ~ 5minutes. Add this mixture to the melted chocolate. This should look dark and smooth! Beat cream in a bowl and gradually spoon it into the chocolate, stirring gently as you go.
In a clean bowl (sorry about all the bowls; your kitchen must be a mess by now), beat the egg whites until they form peaks. With a plastic spatula or spoon, gently fold in the beaten egg whites in the chocolate mixture. This will make the mousse light and airy. Just be careful not to mix and fold too much because this will release all the air (no one wants a mousse that feels like a lead weight in their gastrointestinal system).
Spoon mousse into ramekins/glasses/dessert bowls and place on a tray. Put tray in the fridge and leave the mousse for an hour. You can check on it if you like, but I find that the wait is made longer every time you open the fridge and stare at them... I also add a little dissolved coffee to 100ml of cream, whip it and whip it good, then dollop it on top - because my arteries can take it!!!
Enjoy!
Don't worry, my heart doesn't really pump rich chocolate mousse ... or lumpy custard for that matter. I'm sorry if this may have shattered some dreams...
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