This folding mixture helps preserve all the light fluffiness you’ve whipped into the egg whites and cream.

I don't tend to like overly sweet desserts, but this one could use a tiny bit more sweetness. It was a toss up! I heat to 140 which is when it coats the back of the spoon, and lower heat is better but it takes longer. 91 Chocolate Desserts for Days When a Chocolate Bar Just Isn't Enough, 95 Easter Desserts: Recipes for Cupcakes, Tarts, Pies and More, 100 Recipes We Wouldn't Attempt Without a Stand Mixer, 47 Passover Desserts You'll Want to Make All Year Long, The Best Irish Beers for St. Patrick's Day. If you are concerned about using raw egg whites, pasteurized eggs can be used. I did use If you use heavy cream, it becomes a heavy american dessert . taste and super creamy.

Melt the chocolate as you prefer remembering that you can have small chunks of chocolate left after the active heating and they will continue to melt with residual heat. Mix with a mixer at high speed until soft peaks are formed. An easy make ahead dessert. Thanks for all the good tips and a great recipe which we'll DEFINITELY be making again (after we work out ALOT!). mousse. I used 2 different instant read thermometers? Rotate bowl a quarter of a turn and repeat. 1. Perfectly smooth and silky.

A light, airy, delicate dessert, chocolate mousse is the perfect antidote to a heavy meal. So fluffy and delicious! Chocolate mousse is one of those famous recipes (like scones, burritos, osso bucco or cordon bleu) that I have never made yet although I have been meaning to do so for years. Like some other people, I also skipped the straining step.
I’m already planning the next time I’ll make this mousse.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). So perfect for entertaining too . This brought it back to about room temperature. It's so good! I’ve made it with bittersweet and semisweet chocolate and both have been dreamy. The chocolate is melted over a double boiler and then it is mixed with the other ingredients. Fantastic recipe; first time making this!

Every step has to be perfectly timed and the correct temperature - if too hot or too cool it can go wrong. Once the custard cooled I folded it into the whipped cream and then chilled as directed. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. I have made this many times.

It is totally doable for the at home cook! this mousse was not light and fluffy as I expected, the taste was excellent, but it was pretty dense. Really an impressive Topped with the whipped cream we made from the extra cream and chocolate shavings we made. I didn't alter the ingredients at all but I did change the methodology. Thank you for showing it is doable and with such a delicious result!! Making chocolate mousse isn’t difficult, but it does take a few steps. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot.

The technique is like a sabignon except the cream needs to be hot. This chocolate mousse is rich and for me a smaller serving is better. Make sure to make fresh whip cream when serving. This is a rich and creamy chocolate moose. The real peppermint oil adds an amazing, authentic cool minty flavour.

Remove from heat.

the beaten egg

This was easy peasy and almost no mess! Strain the custard to ensure it’s creamy and even throughout, then whisk in melted bittersweet chocolate to balance out the sweetness. https://www.greatbritishchefs.com/collections/chocolate-mousse-recipes If you have or can create 2 double boilers this recipe is almost full proof. Bittersweet chocolate is a lightly sweetened chocolate. I did not add the Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews.

Fantastic! The only problem is cutting in the whipped cream...it can take a strong arm. taking it out of the for Easter lunch, Mix with a mixer at high speed until egg whites form soft peaks. After setting in the fridge over night, it's so fluffy and soft! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. The egg white addition makes for a very light mousse. I took out 1 Pudding is usually cooked to thicken the pudding mixture. My favorite method is to serve in small cordial glasses. Both were absolutely delicious!

Pour custard through a fine-mesh sieve into a bowl and stir in vanilla. I’ve always wanted to make it but never did because, like you, I thought it was too fancy and difficult! I use eggs from chickens we raise.
I signed up to epicurious again to get this recipe. I usually use 70% cocoa chocolate for 3/4 and add 1/4 milk chocolate. What is chocolate mousse?

The results are so tasty!!! Let's not be wasteful here, yeesh. Put egg whites in a bowl. Powered by the Parse.ly Publisher Platform (P3).

Privacy Policy, Place chocolate in the top of a double boiler.

Whip egg whites until peaks are formed. Welcome! I feel ambivalent about the texture. 160 F is too high for the custard... it always ends up scrambled if you try to reach that temp.

Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly. I HATE egg whites in chocolate mousse so this is my keeper thank you! i would suggest making a day ahead. It looks so light and heavenly! Some options include –, I have a great collection of desserts. Use a large spatula and fold egg whites into chocolate. It is not the easiest recipe - I have messed up several times too. Many of the problems other reviewers reported can be easily solved. You might also want to try –, If you make this recipe, I’d love to hear about it! Take care. The ingredients are simple, but very decadent! decadent! This recipe was really good but I could not get my egg yoke/cream custard over 140 degrees without cooking the eggs. This chocolate mousse is not cooked. This works VERY nicely. I definitely recommend this recipe. Mix in butter with one tablespoon at a time. I made