Homemade chocolate mousse
Votes: 4
Time: 20 minutes plus setting time
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
When you need a quick and easy dessert for a holiday table or just to indulge after dinner, try making chocolate mousse. This exquisite French dessert has captivated the world with its delicate, airy texture, achieved by whipped egg whites and whipped cream. To make chocolate mousse, combine them with melted chocolate and butter. A shot of espresso adds a coffee-like flavor. Spoon the mousse into individual serving bowls and refrigerate for a few hours. You'll fall in love with this dessert from the first bite!
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:
- 200 g dark chocolate, chopped
- 2 tbsp (30 g) butter
- 1 cup whipping cream (33%)
- 1/4 cup brewed espresso, chilled
- 3 tbsp. brandy or cognac
- 3 egg whites at room temperature
- 1 pinch of salt
- 3 tablespoons of sugar
- Chocolate shavings for decoration
We recommend
Cooking the dish according to the recipe:
- In a metal bowl, melt the chocolate and butter over a double boiler, stirring gently. Remove from the heat and let the mixture cool while you prepare the other mousse ingredients.
Whip the cream to soft peaks and fold in the espresso and brandy. Refrigerate. - In a clean bowl, beat the egg whites with salt until foamy, then gradually add the sugar, continuing to beat. When you remove the beaters, they should hold soft peaks.
- By this time, the chocolate should have cooled to room temperature. Quickly fold the whipped cream into the chocolate in two additions, then fold in the egg whites completely.
- Fill glasses or bowls with the mousse and refrigerate for 3 hours. Sprinkle with chocolate shavings before serving.
Author of the recipe - Anna Olson is a pastry chef and television host.
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