Chocolate mousse
Votes: 1
Time: 2 hours 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 357, total fat 25 G., saturated fats 15 G., proteins 4 G., carbohydrates 31 G., fiber 2 G., cholesterol 147 mg, sodium 58 mg, sugar 28 G.
Calories 357, total fat 25 G., saturated fats 15 G., proteins 4 G., carbohydrates 31 G., fiber 2 G., cholesterol 147 mg, sodium 58 mg, sugar 28 G.
Airy chocolate mousse is the perfect ending to a holiday dinner. In this recipe, its chocolate flavor is enhanced by coffee and a splash of dark rum. You can substitute any liqueur of your choice for the rum, or use water. Let the chocolate mousse set in the refrigerator for a couple of hours and serve, garnishing each serving with a cookie, if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chilled heavy cream
- 170 g semi-sweet chocolate
- 0.5 tsp instant espresso powder
- 2 tbsp dark rum (or any liqueur) or 1 tbsp water
- 1 large egg
- 2 large egg yolks
- A pinch of salt
- 1/3 cup sugar
We recommend
Recipes with similar ingredients: cream, semi-sweet chocolate, eggs, coffee, rum
Cooking the dish according to the recipe:
- In a cold bowl, whip the cream until soft peaks form. Set aside.
- Fill a saucepan about a third full with water and bring to a boil. Chop the chocolate with a chef's knife. Place the chocolate in a medium heatproof bowl and set it over the saucepan with water. Stir occasionally until the chocolate is melted and smooth. Set the chocolate aside. Leave the hot water in the saucepan.
- In a small bowl, stir the espresso powder into the rum or water until dissolved. Place the egg, yolks, and a pinch of salt in a heatproof bowl. Beat the eggs with a hand mixer until light and fluffy, about 1 minute. Gradually whisk in the sugar, continuing to whisk. Add the coffee mixture.
- Place the bowl with the eggs over a saucepan of simmering water, and increase the heat to bring the water to a boil. Whisk the egg mixture constantly in a double boiler until it turns pale yellow, is very fluffy, and feels hot to the touch, 3-5 minutes. Remove from the heat and whisk until the mixture cools and thickens. The mixture should fall in ribbons.
- Stir about a quarter of the egg white foam into the chocolate to lighten it. Using a whisk, quickly fold in the remaining foam (the mixture may become very thick). Fold in the whipped cream, keeping the mixture light. Divide the chocolate mousse into 4-6 serving bowls and refrigerate for at least 2 hours. Serve with cookies, if desired.
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