The first mousse recipe It appeared in the 18th century in France and, since then, many other versions and variants have emerged all over the world; From the most classic with whipped egg whites, to the most sophisticated ones made with a siphon, passing through those that use whipped cream and gelatin sheets, all seek to achieve fluffiness and lightness without losing the flavor of the main ingredient, in this case chocolate
With the chocolate mousse recipe that I present to you today, inspired by that first recipe, you are going to get a delicious dessert with a super fluffy texture and an intense chocolate flavor in an easy and fast way, and for very little money. Without further ado, we go with the detailed step-by-step recipe:
Video recipe Mousse
Ingredients for making the chocolate mousse for 4 people:
160 gr of Chocolate (70% cocoa)
50 gr of Butter
4 Egg Whites
2 Egg Yolks
60 gr of sugar
a pinch of salt
Preparation of the chocolate mousse recipe, step by step:
We begin by melting both the butter, cut into small cubes, and the chocolate in a bowl over a soft bain-marie. If you can get chocolate chips or sprinkles, it will be easier and faster to melt, if, on the contrary, your chocolate comes in a tablet, I recommend chopping it to speed up this step. To make a bain-marie, simply place a bowl over a pot of water and put this pot on a low heat, which does not come to a boil, to prevent the chocolate from overheating. We will be stirring with a tongue or silicone spatula to help them melt and integrate well.
Meanwhile, we are going to separate the whites from the egg yolks and whip the whites until stiff. You know, we are going to use 4 whites and 2 yolks, the other 2 whites can be used to make meringues, cookies or other preparations. It is very important that no yolk remains in the whites so that they are mounted correctly. We will add a pinch of salt and we will begin to beat the whites energetically.
The ideal is to use a double rod mixer , which makes the task much easier, but we can also assemble them manually with normal rods. Halfway through, when they start to be foamy, we will add the sugar little by little but constantly and we will continue beating until they are finished being assembled.
When the chocolate and butter are melted, remove it from the heat and add the yolks, stirring well.
Now we are going to integrate the two mixtures by pouring small amounts of the mixture of chocolate, butter and yolks over the whites and stirring with enveloping movements of the spatula to prevent the whites from losing air and falling off. We will try to make it as homogeneous as possible.
And with this, we have our chocolate mousse ready and we only need to fill the cups or molds where we are going to serve it.
A very attractive and appetizing presentation idea is with a pastry bag and a curly nozzle.
Ideally, refrigerate them for 2 to 4 hours in the fridge before serving. So that the butter and chocolate solidify and give body to the mousse. At the time of serving them you can decorate with a topping such as white chocolate shavings, almonds or chopped nuts, putting a wafer or crunchy biscuit or as an accompaniment to another dessert, such as ice cream, cakes or cakes. Although I assure you that simply alone, it is already a piece of dessert.
Tricks and tips:
Chop the chocolate and butter so that they melt earlier.
You can also melt the chocolate and butter in the microwave on defrost in 10-15 second intervals, stirring each time.
Start by beating the egg whites slowly and gradually increase the speed.
We can keep them up to 4 days in the fridge, but no more.
If you freeze it, you will get a wonderful chocolate ice cream. Take it out of the freezer 10 minutes before consuming it to warm it up.
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