Chocolate mousse is really versatile. The velvety texture of the mousse allows easy manipulation, and just by playing around with the chilling time, you can achieve a soft or firm mousse. You can choose to eat it on its own, add a thin layer of it in between two chocolate cakes or you can even use it to frost cupcakes if you wish.
This mousse recipe contains no eggs to minimize any complications and discard the fear of consuming raw eggs. This recipe’s ingredients is the same if you were to make a ganache, the only difference is the way the chocolate and the cream is combined. Also, some people add a tiny bit of espresso powder to enhance the chocolate taste. I however, dislike coffee and its strong taste so I just went without the espresso powder.
Yields: 4-5 cups (estimated)
200ml whipping cream/heavy cream
100g Valrhona or good quality dark chocolate (75% and above)
Method:
- Melt the chocolate with a table spoon of heavy/whipping cream by double boiling or in the microwave.
- Whip cream until firm stiff peaks. (Tip: Put mixing bowl and balloon whisk in the freezer and take out only right before whipping the cream. This allows the cream to turn in to stiff peaks faster and hold better.)
- Add cooled melted chocolate in to the whipped cream and fold in until chocolate is well combined,
- Spoon the mousse in to serving cups and leave to chill in the refrigerator for at least 4 hours or over night.
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