MY COOKBOOK

MY COOKBOOK
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3.10.17

CHOCOLATE MOUSSE

Ah silky smooth chocolate mousse! This isn’t your everyday chocolate pudding. It’s airier and more velvety. You savour every spoonful... but once you start you cannot stop until the dish is scraped clean. Like every great chocolate dessert, chocolate mousse starts with great chocolate. The higher the chocolate is in cocoa solids the better the mousse will be. So use the best, the richest bittersweet chocolate you can find. I used Baker’s Bittersweet and oh my!

Chill it from 4 to 24 hours, before serving. Type chocolate mousse into a search engine, you won’t find too many variations, it seems every recipe leads back to Martha Stewart. As I said, the only variant is the chocolate.

4 large egg yolks
4 Tbsp sugar
2 cups heavy cream
8 oz bittersweet chocolate, melted
1 tsp pure vanilla extract

  • In a medium sized pot, whisk the egg yolks, 2 Tbsp sugar and the 3/4 cup from the heavy cream.
  • Cook over low medium heat, stirring, for 3 to 4 minutes until the mixture coats the back of the spoon. Do not boil.
  • Remove from heat and whisk in the melted chocolate and the vanilla.
  • Strain into a bowl.
  • Cover and chill through.
  • Beat the remaining 1-1/4 cups cream with the remaining 2 Tbsp sugar until stiff peaks form.
  • Stir 1/3 of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.
  • Spoon it into serving dishes and chill.
  • Bring to room temperature before serving.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!