Difficulty
5/5
Prep Time
30 mins
Total Time
3.5-4.5 hrs
Makes
6-8 servings
IngredientS
- 70g, Dark Chocolate
- 1/2 tbsp, Unsalted Butter
- 40ml, Espresso
- 2, Eggs (Seperated)
- 1/2 tbsp, Caster Sugar
- 2/3 cup, Heavy Cream
My absolute favorite chocolate dessert is a cup of chocolate mousse which is rich in flavor but light on the stomach. This recipe is really easy if you are just patient with it. And trust me, it is worth it!
- Melt the chocolate: Make a double boiler by placing a sauce pan on a stove with simmering water, and stack a heatproof bowl over the sauce pan such that the bowl doesn’t touch the simmering water. (The size of the bowl should be bigger than the saucepan). In the bowl, add the chopped chocolate, butter and espresso. While it melts, place a big bowl in the freezer to chill.
- Fluff the whites: With a stand/hand held mixer, whisk the egg whites till soft peaks form. Slowly start adding the sugar and keep whisking until you get stiff peaks. To check, switch off your whisker and pull it up, if the peak formed stays pointed up, then you are done, if it tilts or falls sideways, whisk it a little more and check again. Once done, set aside.
- Beat the yolks: Transfer egg whites to another bowl and use the same bowl to whip the egg yolks. They should have light, pale-yellow color and a creamy texture. Then, mix in the cooled melted chocolate. Set aside. Fold the egg whites into the chocolate. Cut through the middle and fold it back, don’t whisk the mixture otherwise you will loose the fluff.
- Whip the cream: Take out the bowl from the freezer and whip the heavy cream till doubled/tripled in size and stiff. Don’t over whip otherwise you will be left with a split cream. Fold this whipped cream into the chocolate mixture just until it incorporated. More you keep folding, more air you loose.
- Chill in the fridge for 3-4 hours in any container of your choice. Once set and cool, enjoy with some fresh cut fruits, cake or as it is.
