This recipe for Chocolate Mousse is perfect to make at home and serve it for a special occasion, such as a small friends gathering. The recipe makes 8 servings and its easy to make, but you have to be careful with two of the steps… but worry not, we got you covered. The first one, is when you incorporate the hot cream mix to the egg and sugar mix. You must do it slowly and never stop whisking. This step is called tempering, and it simply means slowly bringing the egg mix to the temperature of the hot cream, to avoid scrambled eggs. When you incorporate the cream slowly, you won’t have any troubles. Still, we strongly recommend that you strain the chocolate mix afterwards to avoid any egg bit going through.
The other step you have to be careful, is when you incorporate the whipped cream to the cold chocolate mix. You must fold the mixture to avoid deflating the whipped cream.
You can serve the mousse in little glass cups, serving it using a pastry bag, decorating with a bit of whipping cream and decorating as we did here using chocolate shavings and a few berries.
At Almacenes Siman we found a hand mixer that we loved: it has its own base/compartment so you can store its attachments (beaters, whisk and hook). The small bowls that come in sets of three, are so cute and perfect for small portions for the party. And for the final touch, you can decorate the table using these silver placemats that can dress your table.
We hope that this recipe helps you prepare this delicious dessert, and if you have a recipe you want us to try, let us know by leaving a comment! We love to read your ideas and culinary cravings 🙂
Helga & Kitty
Recipe from Cookies and Cups
¼ cups granulated sugar
2½ cups cold heavy whipping cream, divided
6 oz semi-sweet chocolate (about 1 cup semi-sweet chips)
raspberries and chocolate shavings for serving
- Beat eggs and granulated sugar with your hand mixer for about 3 minutes.
- Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour a little bit of the hot cream into the egg mixture slowly until combined. Keep adding little by little to avoid cooking the eggs with the hot mixture.
- Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
- Remove from heat and stir in chocolate until melted. Strain the mixture. Cover with plastic wrap (directly over the mousse to avoid it forming a skin) and refrigerate for 2 hours, until chilled.
- When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth.
- Serve immediately as-is, you can do so by serving it by the spoonful or using a pastry bag. Decorate with chocolate shavings and a small raspberry on top.
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