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Chocolate Mousse

By Anonymous
ALL RIGHTS RESERVED © 2024 Cake Central
Printed From https://www.cakecentral.com/recipe/5443/chocolate-mousse 2024-04-16

This is a delicious and rich chocolate mousse that makes an excellent filling for a chocolate cake or a high-top cupcake.. in a wine glass with raspberry puree and fresh whipped cream.. or just out of the bowl with a spoon!!! It’s not hard to make, but it does take some patience. I often just leave out the esspresso part all together and it doesn’t effect the texture at all.

Chocolate Mousse

Ingredients

  • 6 ounces semisweet or bittersweet chocolate, or a mixture, chopped
  • 1 cup heavy cream
  • 1/2 teaspoon instant espresso powder, optional
  • 1 tablespoon warm water (for the espresso powder)
  • 1 large egg
  • 2 large egg yolks
  • Pinch fine salt
  • 1/3 cup sugar

Instructions

  1. Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.) Make sure the mixture is cool to the touch before adding it to the egg mixture.
  2. Whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs.
  3. Whisk the water and espresso powder together in a small bowl.
  4. Put the eggs in another bowl that also sets over the water in the saucepan. Beat the egg yolks, pinch of salt, and sugar until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs get very fluffy and hot to the touch, about 3 minutes. Remove the bowl from the heat and continue beating on high speed until the thick ribbons fall from the beater when lifted out of the bowl, about 5 minutes more. Fold in the espresso.
  5. Fold about a quarter of the eggs into the chocolate to lighten it, then fold in the rest of the egg. (this will be thick) Add ¼ of the whipped cream and beat in to lighten the mix. Finally fold the remaining whipped cream into the chocolate base to make a smooth light mousse. Cover and refrigerate until set, about 1 hour.

  6. Umm.. I’m not telling!

    ;)