Monday, 28 July 2014

Chocolate Mousse

Chocolate Mousse

The yummy French Patisserie by my friend and master chef Eric

Traditionally mousse is light in texture and is thickened with well beaten egg yolks;

A souffle is even lighter, almost air like, as less egg yolks are incorporated and many more egg whites folded in for the cloudy feel of this dessert. Souffles and mousse can be savoury too like a cheese pudding. However the subtle and real difference while differentiating between the two is that Mousse is generally set by chilling it while  the Souffle is cooked/baked to puff up.

In this recipe the chocolate mousse is delightfully light because it has some egg white to fold in toward the very end. It is best served in small cups for it to chill and form. You may find that larger quantities and deep bowls of this delicious dessert may stay runny and leave you disappointed as there is no gelatine in the list of ingredients. 

Here I share my recipe with you to fill little chocolate cups of heaven as in the picture's' to help start off a magical feast for your next celebration!

36 pieces of chocolate cups
In a pan mix together 
1/2 cup cocoa
 1 cup cream
1/2 cup sugar
pinch of salt
Stir until thick for 15 minutes on a low flame. It should not boil but reach the boiling point.
In a bowl with an electric beater, beat 4 egg yolks until light fluffy and a pale golden yellow.
With the beater still on, pour in the hot chocolate ganache.
It will thicken the whole mousse and look glossy and shiny. Pour this back into the pan and reheat for 3 minutes on a very low flame.
Optionally add 1 tbsp of rum
Chill over an ice bath for 30 minutes
With clean beaters, beat 2 egg whites adding 2 tablespoons of sugar half way through the process. Beat till they form soft peaks. 
Fold these egg whites into the cooled chocolate mixture until well incorporated. 
Spoon into the  ready chocolate cups and chill.
Decorate and serve cold.

Use a few drops of the best vanilla essence available if you do not like Rum.
Ensure you use cream and eggs at room temperature
The taste of the mousse depends on the cocoa. Use the best available.
Cream must be full cream also known as whipping cream and not table cream or skimmed.
Do not overbeat the egg whites, they will dry out. Soft and glossy egg whites incorporate well. Check for soft peaks with the tip of a metal spoon or the end of the beater. The beaten egg white should form a trail or peak.

For more delicious recipes  click and download 
Niloufer's Kitchen: French Bistro
or Niloufer's Kitchen : Winter

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