What2Eat
Rich Dark Chocolate Mousse Recipe
ContinentalDessertEggetarian

Rich Dark Chocolate Mousse Recipe

A eggetarian Continental recipe with dark chocolate - chopped, sprig extract of natural bourbon vanilla, egg yolks. Ready in 50 min, serves 8.

Curated byLucas Dubois🇫🇷

Calories
490kcal
Estimated Cost
₹150-300
Carbs53g
Protein26g
Fats20g
Servings Scaler
8

Instructions

31 steps
  1. 1

    To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate

    dark chocolate - chopped(160 grams)
  2. 2

    For this, heat about 1 inch of water in a large pan till it boils

    fresh cream - chilled and strained from water(1/4 cup)
  3. 3

    Reduce the heat to low and maintain the temperature

  4. 4

    We will use this skillet water for double boiling and melting the chocolate

    dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup)
  5. 5

    In a sauce pan add the chocolate and vanilla essence

    dark chocolate - chopped(160 grams)sprig extract of natural bourbon vanilla(1 teaspoon)
  6. 6

    Set the bowl in the water bath and stir until the chocolate is melted and smooth

    dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup)
  7. 7

    Remove from the water bath and set aside to cool

    fresh cream - chilled and strained from water(1/4 cup)
  8. 8

    In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar

    egg yolks(3)caster sugar - + 3 tablespoons(1/2 cup)
  9. 9

    Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow

    fresh cream - chilled and strained from water(1/4 cup)
  10. 10

    Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly

    dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup)
  11. 11

    Allow it to cool completely

  12. 12

    While the above mixture is cooling

  13. 13

    In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed

    egg whites(3)caster sugar - + 3 tablespoons(1/2 cup)fresh cream - chilled and strained from water(1/4 cup)
  14. 14

    Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it

    dark chocolate - chopped(160 grams)egg whites(3)
  15. 15

    Then gently fold in the remaining whites

    egg whites(3)
  16. 16

    Gradually add in the heavy cream and whisk gently until soft peaks form

    fresh cream - chilled and strained from water(1/4 cup)
  17. 17

    Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl

    dark chocolate - chopped(160 grams)
  18. 18

    Refrigerate for at least 6 hours or up to one day

  19. 19

    Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries

    dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup)
  20. 20

    You can also sprinkle the mousse with grated chocolate

    dark chocolate - chopped(160 grams)
  21. 21

    For the Eggless MousseHeat about 1 inch of water in a large skillet/pan until bubbles form

    fresh cream - chilled and strained from water(1/4 cup)
  22. 22

    Reduce the heat to low and maintain the temperature

  23. 23

    We will use this skillet water for double boiling

    fresh cream - chilled and strained from water(1/4 cup)
  24. 24

    In a sauce pan add the chocolate and vanilla essence

    dark chocolate - chopped(160 grams)sprig extract of natural bourbon vanilla(1 teaspoon)
  25. 25

    Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth

    dark chocolate - chopped(160 grams)fresh cream - chilled and strained from water(1/4 cup)
  26. 26

    Remove from the water bath and set aside to cool

    fresh cream - chilled and strained from water(1/4 cup)
  27. 27

    Once cooled, stir in the dissolved agar agar/china grass

  28. 28

    Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well

    fresh cream - chilled and strained from water(1/4 cup)
  29. 29

    Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl

    dark chocolate - chopped(160 grams)
  30. 30

    Refrigerate for at least 6 hours or up to one day

  31. 31

    Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup Recipe, Mozzarella Basil Sandwiches Recipe

    dark chocolate - chopped(160 grams)

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