choco, chocolicious!!!

A lot of trials ago, I attempted to do a mousse and it was a disaster. It was horrible! It wasn’t until last year when I found a recipe by Lorraine Pascale that changed my mind about making mousse. She made it look so simple that I had to give it a go. And you know what? It totally worked. I was so impressed about the fact that I actually made a Mousse au Chocolat, a good Mousse of Chocolat…that I couldn’t shut my mouth about it. But now, I have MY OWN recipe for this. And you know what the best thing about it is? I didn’t screw up this time.

So…, if you like:

• Intense Chocolate flavor
• Strong Dark Chocolate (This is not for the lighthearted milk chocolate fans! Go to the dark side!)
• **Raw eggs (You won’t believe they’re even there. Trust me.)
• and sugar, of course…

Then, try MY RECIPE, ( I have to rub it in…). Who knows, it might just (hopefully) becomes yours as well!

**IMPORTANT: Do not substitute ingredients, and always use the freshest eggs possible. Remember…MY RECIPE, ah, hum, (can’t shut up about it) calls for raw eggs. So, if you’re pregnant, check with your doctor first.

I use the following ingredients:

• 200 grams of Chocolate “Noir” (Dark Chocolate) that has 70% cocoa. I use Lindt’s Swiss Chocolate. (This time I used the one that contains 70% cocoa)
• 50 grams of Milk Chocolate, also Lindt’s Swiss Chocolate.
• 225 grams of crème entière otherwise known as double cream
• 4 tablespoons of caster sugar (fine sugar). Granulated sugar works too.
• 4 egg whites.
• 3 egg yolks. That’s right! I only use 3.

 

 

Preparation:

First, heat up the double cream in a sauce pan. Do not let it boil. You just want it hot enough to melt the chocolate. Once it’s hot enough, remove it from the heat and put it aside. Then, take the chocolate and break it into pieces before you throw them in.  DO NOT STIR. Yeah…. ah hum…I hear you….DON’T! Just let the chocolate melt. You want to stir it, I know you do….DON’T.

 

 

Then, take a big large bowl, pour the 4 egg whites in and beat them up with an electric mixer (or whisker).

 

Now, pour the tablespoons of sugar into the egg whites, BUT, not all at the same time. Do them in intervals.

 

Just as you would do when making Meringue. Remember to not over beat ’em. They will become too stiff and heavy for the mousse, and you don’t want that. Once you are done doing the egg whites, move over to the chocolate. By now, it should all be melted. Now, you can stir. Once that’s done, incorporate the egg yolks, one at a time, to the chocolate mixture. Mix it all together.

 

 

LET’S DO THIS THING! 

 

 

 

 

Pour the mousse into individual bowls, cups, or even in some wine glasses, for a more presentable look. Refrigerate for a couple of hours. You can add raspberries, powdered sugar, chocolate shavings…, whatever fancies you, then serve. Here’s a picture of how mines turned out….

 

 

 

I LOVE MOUSSE AU CHOCOLAT

 

 

“Because I’m happy!!!” Love the song. There’s something about mixing, folding and dancing at the same time that gets me really happy!