Chocolate Mousse is the perfect light, fluffy yet rich dessert that allows for a magnificent presentation! I have discovered that the key to making a good Mousse is high quality chocolate coupled with folding in the meringue and whipped cream. I like using semi – sweet chocolate from Guittard or Scharffen Berger. There are also soo many fun ways you can present and layer mousse whether it is in stemless wine glasses, mason jars or hollowed out eggs with granola, fresh whipped cream, crumbled cookies or fresh fruit. Let loose and eat chocolate!
8 oz good quality chocolate, finely chopped
1/4 cup hot water
large pinch salt
4 large egg whites, room temp
1 cup granulated sugar
1 pinch cream of tarter
½ tsp pure vanilla
1.5 cups heavy cream, very cold
Mandy’s Chocolate Cookie Thins
- Melt the chocolate either over a double boiler or in short, 15 second, bursts in the microwave, stirring well in between. After the chocolate is completely melted and glossy, add the hot water and immediately begin whisking very quickly until completely incorporated. Add a pinch of salt into the chocolate and mix in.
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Gently move the meringue to another bowl and wipe out the mixing bowl so you can make whipped cream.
- Whip the cold heavy cream to make whipped cream to medium-firm peaks. Again, be careful not to over whip your cream. Feel free to make some extra whip cream for garnishing purposes.
- Make sure your chocolate bowl has cooled down to about room temp before moving on to folding in your whites and cream. Take about 1/3 of the egg whites and whisk them into the chocolate to lighten it and make it easier to fold in the rest. Use a rubber spatula to then fold in the rest of the egg whites in two more portions. Be very gentle not to deflate the whites. You will have some white streaks at this point.
- Now, fold the whipped cream into the chocolate mixture about 1/3 at a time. Again, being very gently and patient. Keep gently folding until you have a pale chocolate mousse. It will be light and fluffy.
- Take your parfait cups or stemless wine glasses and layer mouse with a thin layer of crushed Mandy’s Cookie thins followed by whipped cream another layer of mousse, a dollop of whip cream on top for finishing purposes and a dusting of Mandy’s chocolate cookie thins.
In the comments below, let us know what your favorite chocolate dessert is!