Chocolate Mousse

Chocolate Mousse recipe is derived from the French word mousse which means "lather" or "foam". A mousse is a prepared food that incorporates air bubbles from whipped cream or meringue to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Chocolate mousse is no exception to this classical dessert. Chocolate mousse recipe is what many considered a deadly sin in the world of culinary for its richness but never the less it is a sin many of us enjoyed committing over and over again especially if made with real couverture chocolate which gives it a taste like no other dessert. What do I have to say for this favourite is... indulge now and regret later.

Below is a video showing you how to make Chocolate Mousse

Recipe
250 gm Ganache
125 gm Dark Couverture Chocolate
2 nos Egg Yolk
200 ml UHT Whipping Cream
5 gm Gelatine Powder
30 ml Water (Boiling)
25 ml Dark Rum (Optional)

Click here for Ganache recipe

Method
1) Whisk egg yolks at high speed till fluffy and almost double in volume.
2) Melt chocolate using waterbath (Bain Marie) by placing chocolate in a mixing bowl on top of hot water. (Make sure water is not boiling as the high heat will make chocolate lumpy)
3) Add melted chocolate and rum into the beaten egg yolk and mix immediately.
4) In a separate bowl, whisk the Whipping Cream till stiff and fold whipped cream into the chocolate.
5) Pour hot water into gelatine powder to melt it and fold it into the chocolate mousse.
6) Pour chocolate mousse into dessert glass and allow to set in chiller overnight.
7) Melt ganache and spread over the chocolate mousse before decorating with whipped cream on top and serve.