Wednesday, November 13, 2013

Decadent Dark Chocolate Mousse

Nothing spells romance than making a decadent dessert for your love. I understand women refuse to be creative in the kitchen and always choose to buy  their desserts rather than make them. It is a safer option, but your missing the plot. If only we invested our time, love and patience in making some sweet dessert for the one you love, life would have more meaning and that is a real positive.

Last week was my husbands birthday and I decided to get creative and make a dessert to express my love. Dark Chocolate Mousse is what I put together. Why the dark chocolate? Only because darker the chocolate, more cocoa it contains ad less sugar which is healthier. Also, dark chocolate or bittersweet chocolate mousse has a better tasting flavor than semi-sweet.

A simple yet elegant dessert. I guarantee one spoon and you will get hooked forever.  I must say, I was very impressed with the outcome. Not only was it so light and fluffy yet creamy and decadent. If you have the ingredients, this is super easy to make and also has that french elegance for a romantic setting especially for the occasion. All just sweet and heavenly.

Here is my recipe for my Dark Chocolate Mousse that is good to serve 2 people.

1/2 cup of dark chocolate chopped
1 tbsp of water
1 tbsp of unsalted butter at room temperature
1/4 tsp of Instant Espresso Powder
1 egg yolk
1 egg white
1/2 tsp vanilla extract
2 tbsp granulated white sugar
1/2 cup of heavy whipping cream

In a bowl, whisk the heavy cream until it forms stiff peaks. This takes a good amount of time and your arm surely gets a good workout, so be patient. Set in the refrigerator until ready to combine.

In another clean bowl, whisk the egg yolk and sugar for about 3 minutes till thick and pale. Set aside.

In a small saucepan, add about an inch water and bring to a simmer. 

Place a bowl over simmering water on very low heat.Gently melt the chocolate with the butter, espresso powder and water and keep stirring the mixture until it is smooth and silky and all the chocolate has melted. Remove and set to cool a bit.

When the chocolate mixture is cooled, spoon 1/4 of it into the egg yolk mixture and combine. 

Pour the egg yolk mixture back into the chocolate and set over the saucepan to simmer for a minute. Add the vanilla extract and mix till the chocolate thickens. Let it cook stirring frequently.

While the chocolate cools, whisk the egg whites until stiff peaks. Fold the egg whites into the cooled chocolate mixture.

Fold the chocolate mixture into the whipped heavy cream. At this stage do not over mix, just fold in the mixture to combine.

Pour the mixture into 2 cups and refrigerate for a minimum of 6 hours. It is best to refrigerate overnight to get a smooth, light and creamy chocolate mousse.


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