Very easy chocolate mousse

Very easy chocolate mousse

Four five’

6 servings


225 kcal

How to make chocolate mousse

In today’s recipe I will teach you how to prepare plain homemade chocolate mousse. You certainly think it’s a very difficult dessert to prepare, but I put it in the easy recipes category because it fits perfectly there. Late 45 minutes to prepareas required 3 separate developments and then collect them all to make a mousse. On the one hand you have to make cream, on the other meringue, and the third preparation is to melt the chocolate. If you have one blender machine will be much easier yet, but with a stirrer you can do it perfectly.

The mousse it has been known since 1755, when he appears in a cookbook called Les soupers de la cour, authored by French chef Menon. In the said cookbook they described 3 recipes for mousse. From chocolate, coffee and saffron, which they were made with whipped cream and egg whites. They were then served in small silver or crystal cups keep on ice for 2 hours so as to set. Today, mousses of all kinds are prepared, even salty.

Ingredients for 6 people

Ingredient photo

1 – Whip the cream

We will start by assembling the cream by placing the liquid cream and 100 g of powdered sugar in a bowl (in my case in the bowl of the mechanical mixer). We will beat at maximum speed (also in case you have a normal stirrer) until it becomes thick, although no butter is made, of course. Once it is assembled, we put it in a bowl that we can store in the refrigerator, cover it with plastic wrap and keep it there for 1 hour.

Whip the cream

2 – Assemble the meringue

Then we will assemble the meringue with the egg whites (you have to separate them from the eggs) of the 4 eggs, 35 g of powdered sugar and a pinch of salt. Now beat it at maximum speed until they are well mounted. The proof that it is done is by overturning the bowl and if it does not fall, it is because it is perfect. If you are afraid it will fall, you better not do it.

Assemble the meringue

3 – Melt the chocolate with the sugar and butter

Once the meringue is made, we will begin to melt the chocolate by placing the pot on the fire (low heat) with water to more or less half. We need to use a casserole in which the bowl fits and is partially immersed in the water, as we will melt the chocolate in bery marie. Put the bowl and inside the chopped chocolate, sugar and butter.

Melt the chocolate with the sugar and butter

4 – Hydrate the gelatin and add it to the chocolate

While it melts slowly, we will hydrate the gelatin sheets in a bowl of water. Once they are hydrated and the chocolate has melted with everything else, we add them to the casserole, stirring so that they are perfectly integrated.

Hydrate the gelatin and add it to the chocolate

5 – Mix the yolks with the sugar and whipped cream

Now we come to the part where we talk about the middle ground. Mix the yolks with the sugar until integrated. Then add 250 g of whipped cream and stir again.

Mix the yolks with the sugar and whipped cream

6 – Add meringue and chocolate

Then add meringue and stir. Then do the same with the melted chocolate until you get a homogeneous mixture.

Add meringue and chocolate

7 – Pour the chocolate mousse into containers

Then put the chocolate mousse in cups and store them in the refrigerator until firm.

Pour the chocolate mousse into containers

8 – Put more cream on top

When they are, we put the rest of the cream in a sleeve and decorate the cups with a cream pompadour.

Put more cream on top

9 – We’re done with the chocolate mousse

And that’s it, friends, we finished our very easy chocolate mousse. I hope you will prepare it very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will see that you have prepared mousse and I will feel very proud of you. Nothing more for today, more tomorrow and better here at Family Kitchen.

We're done with the chocolate mousse


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Thanks for reading.
David from 55000 Recipes

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