Recipe: Chocolate mousse
From: Gorgeous Desserts
Hello 2010! It felt like it was only the other day when I did the Christmas Cookbook Challenge post, and now it's time for the next one AND it's a brand new year! Wow!
We had a quiet BBQ at home for New Years Eve. The theme this week for the Cookbook Challenge is "soft" so for dessert I made chocolate mousse to tick off my Challenge recipe. I actually can't believe that we're seven weeks in, and I have managed to do a recipe each week AND post it on time. If anyone is considering joining in but is worried about whether they'll be able to keep up - if I can do it, you can too.
I'm not a huge chocolate eater, but I do like very dark chocolate, so most of the chocolate I buy is 70% cocoa. That's what I used to make this mousse, and unfortunately it was probably a mistake! The mousse is basically just chocolate and eggs (and a bit of brandy) so it was SUPER SUPER rich, and none of us could finish a whole serve. It didn't help that we had all just eaten a big bowl of Dany's rocky road ice cream. Doh!
The two good thing about the recipe is that it's incredibly simple, and it doesn't use cream. If you want to try it, I would recommend using chocolate with a lower cocoa percentage. And don't eat a big bowl of ice cream beforehand!
See previous Cookbook Challenge posts here.
Update: See what everyone else made this week at My Food Trail.
Chocolate mousse
From Gorgeous Desserts
Serves 6
250g dark chocolate (about 50% cocoa is recommended), broken into pieces
6 medium eggs, separated
2 tablespoons brandy or strong black coffee
Melt the chocolate in a large bowl set over a pot of simmering water. When melted, set aside for a few minutes so that it's not too hot, and then stir in the egg yolks and brandy/coffee.
In another bowl, whisk the egg whites with an electric mixer until stiff. Fold a couple of tablespoons of egg whites into the chocolate mixture, and then fold in the remainder of the egg whites in two goes.
Transfer the mousse to a serving bowl or individual glasses. Cover with cling firm and chill for several hours or overnight until firm.
Mine were decorated with a dusting of icing sugar, cocoa and a few chocolate covered coffee beans.
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