Chocolate mousse

Tomorrow is Valentine’s Day. Now, I could hate it like so many others, because I have no boyfriend and the day is full of love, and pink, and all kinds of annoying stuff. Also, it’s not like people are supposed to show affection toward each other only one day in year, but what do I know, I’m single. I have books, so I’m good.

Small digression. In Japan, on Valentine’s Day, traditionally girls give boys chocolates, not the other way around. Said chocolates can be hand-made or store-bought, but the most proper way is making the chocolates by yourself. It adds a special meaning and so on.

Today, I’m going to show you a recipe for a chocolate mousse, which makes for an excellent chocolate ice-cream, if frozen. Word of warning, it comes out rock-solid then. This recipe is my modification of one found on YouTube, link below. After all, I’m not a pro chef, I’m a poor student so I don’t have a ready access to chocolate premium or fancy alcohols.

With respect to Cooking With Dog. I love their recipes, even if I won’t ever be able to make most of them. Here’s my take on their chocolate mousse.

WARNING: The following recipe contains raw eggs, chocolate and cream. Not suitable for allergics. Make sure your eggs are fresh and of good quality.

Ingredients (for about 6 portions):

100g dark chocolate (about 60% cocoa), milk chocolate works as well;

2 eggs;

20g of sugar;

100 ml of heavy cream (at least 30%);

Cocoa powder, whipped cream, fruits – as toppings.

The smaller pieces of chocolate, the better. So, if you have enough time and patience (I don’t), shred it on a shredder, if not, separating into individual pieces should be enough. Separate the egg yolks and whites. Put a bowl with heavy cream into the freezer or into a bowl filled with ice water to chill it.

Now, melt the chocolate on steam, but make sure the water doesn’t come in contact with chocolate. Chocolate’s melting point is very low, lower than human body temperature, so if you have a sensitive kitchen thermometer (I don’t) be sure to use it. Don’t let your chocolate’s temperature exceed 42 degrees. Also, mix the chocolate as it melts so the temperature is as even as possible. In the meantime (it pays off to have some help, but it’s doable by yourself) beat the egg whites with a mixer until it reaches stiff peak stage. While doing so, gradually add the sugar to it and continue beating until it dissolves completely. Then, beat the chilled heavy cream until it reaches a soft peak stage. No need to completely clean the whisks if you beat the two in exactly this order. Otherwise, the whites may not be able to reach the stiff peak stage.

It’s time to combine it all. Remove the bowl with chocolate from the steam bath and add egg  yolks into it, then mix it well. If the chocolate is too hot, the egg yolks may coagulate, but worry not, this should not happen. Now, chocolate hardens pretty fast, so you should add about one third of the meringue into it as quickly as possible and mix it well. This will make the mixture “lighter.” Then, add another one third of the meringue into the mix and gently fold it in. After that, the rest of the meringue should be mixed in, exactly the same way. Finally, add the beaten heavy cream into the mix and fold it in, using as little moves as possible.

Almost ready. All that is left now is distributing the mousse into ramekins or bowls, garnish with whatever suits your fancy and either chill or freeze it. Perfect to enjoy with a special someone or all by yourself. More chocolate for you. :P

Until next time!