Swiss Chocolate Mousse

Filed in Uncategorized by on April 17, 2016 0 Comments


Swiss Chocolate Mousse

Swiss Chocolate Mousse

 

This is a classic chocolate mousse recipe using good quality Swiss chocolate. It uses just 3 other ingredients and is very easy to make – you just need to give it about 3 hours in the fridge to set.

For each person you’re serving simply allocate 1 oz / 25 g chocolate and 1 egg. So if you’re catering for more people simply add accordingly.

Ingredients

 

To serve 4 people:

4 oz / 100g good quality Swiss dark chocolate

4 eggs separated

1 oz  / 25g butter (this can be omitted if you require it to be dairy free)

1 tsp good quality vanilla extract

Method

  1. Break the chocolate into pieces and place in a glass bowl with the butter over a saucepan with an inch or two of hot (not boiling) water inside and allow to melt.
  2. Separate the eggs and place the egg whites in a clean bowl in the fridge.
  3. Place the egg yolks in a bowl and whisk gently.
  4. As soon as the chocolate has melted take the bowl off the saucepan and allow to cool down for a few minutes.
  5. Add the whisked egg yolks into the chocolate mixture and combine.
  6. Whisk the egg whites until they are firm (but not over-whipped) and you can turn the bowl upside down without them falling out.
  7. Stir in one large tablespoon of egg white mix into the the chocolate mix – to loosen the mixture.
  8.  Using a large metal spoon fold in the rest of the egg white mixture gently so as not to lose any air. Add the optional 1 tsp vanilla extract at the same time.
  9. Divide the mixture amongst the glass serving dishes and place in the fridge for about 3 hours or until it is just set. Serve with single cream or with berries.

What Happens If the Chocolate Seizes up?

Actually when I was making this the last time I accidentally got some water into the melting chocolate which caused it to seize up! Instead of being glossy and shiny it looked like a ball of putty and seemed to shrink and harden in size.

Remedy: 

To resolve the situation you simply mix in 1 – 2 teaspoons of boiling water which you whisk in quickly and magically the chocolate becomes fluid and shiny again!  You just need to continue with the rest of the recipe from this point.

Dairy Free Option:

If you want to make this recipe dairy free simply omit the butter.

 

You might also be interested in these other dessert recipes:

Chocolate Fondant Dessert 

Peanut Butter and Chocolate Brownies 

Chocolate Bark with Cranberries and Hazelnuts

Easy Nutella Brownies

Banana Bread

Lemon Polenta Cake

Easy Lemon Tart

Crema Catalana 

 

 

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