For me, chocolate mousse is the ultimate dessert- at least ever since I was explained the difference between mousse and moose. Both tend to be impressive but one among the two is more delicious. There are different varieties that you will find in this category including tons of simple versions made using very few ingredients. However, the conventional procedure of making choco mousse is worth learning since it is so very versatile. Because the recipe has very few ingredients, some basic tweaks can easily yield a lot of varied flavor blends. The sky seems to be the limit for coming up with your very own customized mousse recipe.
Let Us Dive Into The Procedure First
So, what is mousse? It is a dream dessert- ridiculously rich and incredibly light. At its very basic, it is made simply by folding aerators into a certain base. The aerators can be meringue or a combination of sugar + egg whites, whipped cream, pate a bombe or sugar + egg yolks, or simply a blend. Coming to the base, it can be made of pureed fruit, melted chocolate, prepared custard or fruit curd. There are several mousse recipes that include gelatin for setting it in the right way. However, if you are looking to avoid gelatin then agar agar would be a good substitute. Nevertheless, there are other recipes that do not need any kind of thickener. This is generally when chocolate is used as the base ingredient. This also helps in setting the mousse firm.
This is a simple method of making mousse in less than fifteen minutes. A good thing about this recipe is that it works for both the vegans and the non-vegans since it does not contain eggs.
- Whipping cream- 400 ml
- Dark chocolate (semi-sweet)- 200 gm
- Cut the dark chocolate into small pieces. You also have the option of using chocolate chips.
- Next, melt the chocolate using 100 ml cream in a heat-resistant container on double boiler. Make sure that the bottom of the container is not touching the water.
- Allow the chocolate to cool once it has melted completely. This will take five to ten minutes.
- Now whisk the remaining 300 ml whipping cream in another container until you find soft peaks forming.
- Next, add cooled chocolate in small portions to the cream while whisking continuously until the chocolate gets properly mixed and you find fine peaks forming.
- Your mousse is ready. You can put it in a piping bag to be piped into the serving dish so that they look fancy or you can directly put in small serving trays.
- Also, you can either refrigerate it for two to three hours or serve it straightway.
- Use some chocolate toppings or sprinkles for decorating the mousse.
What would Valentine’s Day be without the inclusion of chocolate? So, besides filling rooms with magical decorations, you should whip up this simple two ingredient chocolate mousse. Every person will love you for this. It is sublime!