Chocolate Mousse may well be the ultimate chocolate fix!
Rich and creamy, yet light and fluffy, one pot is satisfying but always leaves me wanting more…….
This is a classic chocolate moussemade the proper French way,as served infine dining restaurants.
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Less cream, more chocolate, a more intense chocolate flavour and a beautiful creamy mouth feel.
Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc.
Let me repeat: Ihadto makechocolate mousseover and over againfor work purposes.
Life is tough, my friends.
Chocolate intended for cooking is made especially so it melts smoothly and properly (unlike eating chocolate).
Milk chocolate is more milky but you still get a great chocolate flavour.
The higher the cocoa % (dark chocolate), the more chocolatey and less sweet it will be.
High qualitybittersweet dark chocolateis what good restaurants typically use not the stock standard.
Its just not possible to replicate the fluffy-yet-creamy texture with anything other than eggs whipped into a foam.
And I dont know about you but runny yolks is theonlyway I have fried eggs!
Note: raw eggs is not advisable for pregnant women and babies.
Spooninto individual pots or a larger dish, chill until firm.
I chose to make little pots (using whisky glasses!)
but it’s possible for you to make one dish if you prefer, then scoop out to serve.
First timers never fear!
But it was fine!
The chocolate mousse came out exactly the same as it always has.
Fluffy, chocolate perfection, as show in the photo above!
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Under strict instructions to take it easy* and ease back into it.
Unfortunately, he doesnt understand what taking it easy means…..
- Post knee op a few months ago.
It will be months!
