Chocolate Mousse

This recipe was automatically translated from Romanian. View original here
Chocolate Mousse

A classic dessert, simple but phenomenal - although I knew and saw it everywhere I never tried to make it and I never tasted it. I did it now because I wanted to try something with the Cointreau liqueur I recently bought.

About the taste - it has a silky texture and you will be sorry that it ends quickly. I was surprised by the texture, the taste and the aroma - I already repeat it periodically when I want something simple, fast but also special, more refined. A big plus of the recipe is that it does not contain many fats (only those from cocoa butter), relatively little sugar - but a minus - that they are raw eggs. For me it is not a problem, as they are from a reliable source, but they can be replaced with quail eggs.

I understood that there are still recipes of this type without eggs, I still haven't found one that will tempt me, but I promise you that I won't stop searching and testing.

Ingredients

Metric US
●
Dark chocolate
150 g
●
Egg
3 pieces
●
Water
2 tbsp
●
Liquer/cognac/brandy
2 tbsp
optional - I used Cointreau orange liqueur
●
Salt
0.25 tsp
●
Sugar
50 g
●
Cinnamon powder
0.5 tsp
optional

Step by step

1
Chocolate Mousse - Step 1

Break the chocolate into pieces and melt it in a steam bath or microwave.

2
Chocolate Mousse - Step 2

Mix to a uniform texture and set aside.

3
Chocolate Mousse - Step 3

Separate the egg whites from the yolks in 2 different bowls.

4
Chocolate Mousse - Step 4

Whisk the egg whites with a little salt - after they have beaten well, add a little sugar.

5
Chocolate Mousse - Step 5

Add melted chocolate to the yolks, mix well with the mixer.

6
Chocolate Mousse - Step 6

Pour the 2 tablespoons of water ...

7
Chocolate Mousse - Step 7

... and liqueur (if you put it) - mix well with the mixer.

8
Chocolate Mousse - Step 8

Add the chocolate composition to the egg whites and mix gently with movements from top to bottom.

9
Chocolate Mousse - Step 9

It must be uniform and smooth.

10
Chocolate Mousse - Step 10

Pour it into glasses and serving bowls, cover with plastic wrap and refrigerate for at least 1 hour.

11
Chocolate Mousse - Step 11

After it stays in the fridge, it hardens and you can serve it with a little whipped cream on top or with a little sweetness - I had raspberries.

I noticed that it has a darker color if I use better quality dark chocolate, there is not much difference in taste.

Good appetite!

Quantity: 500 ml (5-6 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Puddings, pancakes, and other sweets, Desserts

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