I know, I know. This was supposed to go up yesterday.
Sorry about that guys.
Yesterday I was visiting MORE people (there’s no shortage of people to visit when we come to my grandma’s place XD ), and I was drop-dead exhausted, so cut me a little slack, okay?
In any case, I’ll be posting two posts for sure today, because for now, there are no more people to meet 🙂 .
I was so intimidated before trying this recipe, because I remember being scared about the consistency and whether it would be light enough, but after making this recipe, I realised that all my pre-mousse-making tension was completely unnecessary! This mousse is the LIGHTEST one I have ever eaten, and it beats any chocolate mousse I’ve ever eaten in a restaurant, in terms of both taste and consistency. Laura Vitale is a goddess.
This is not my recipe, and it belongs to Laura Vitale from Laura In The Kitchen. She is an incredible, self-trained cook who is well-versed in making both savoury and sweet foods. You can see the full video tutorial for her chocolate mousse recipe on her YouTube channel by clicking here, or visit her website by clicking here. However, the pictures show the results of my own baking XD .
Let’s get on with it!
- 1/3 cup chopped bittersweet chocolate
- 1/4 tsp instant espresso powder
- 1 tbsp water
- 1 egg
- 1/2 tsp vanilla extract
- 2 tbsp granulated sugar
- 1/2 cup whipping cream (or heavy cream)
Putting It All Together
- For once, the first step is not to cream the butter and sugar (thank the baking lords)! To start off, place your heavy cream in a bowl and whip it up until it forms stiff peaks. For me, this takes about 5 minutes on medium-high speed using a handheld, electric beater. If you’re doing this by hand, a good time to stop is when your arm feels like it’s going to fall off 🙂 .
- Then, stick your whipped cream in the fridge to chill while you work on the rest of the recipe
- Separate your egg. Place the white in a bowl and set it aside, then mix together your yolk and sugar in a different bowl. You want to keep mixing this until the mixture become a pale yellow colour and thickens considerably. Then, set it aside. And unless you want your lunch to take a trip back out of your mouth, DON’T smell it.
- Next, you’ve got to put together a double boiler to melt your chocolate. In a deep pot, bring some water to a simmer. In a bowl, put together your chocolate, butter, water, and instant espresso powder. Place this bowl on top of the pot with the boiling water, and stir continuously until the chocolate is melted, and looks smooth and shiny.
- Once the chocolate mixture has reached this stage, remove it from the pot. Take a spoon of this mixture and mix it thoroughly into the yolk-and-sugar mixture that you set aside in Step 3.
- Then pour the yolk-and-sugar-plus-a-spoon-of-chocolate into the rest of the chocolate mixture, and combine well.
- Next, chuck this back onto the double boiler for a few more minutes, stirring constantly, in order to cook the egg yolk.
- Add your vanilla to this mixture.
- Time to whip up your egg whites! Using a very clean bowl and whisk (to find out more about whipping egg whites, you can click here to see my post ‘Making Meringue Was Never Easier’ 🙂 ), whip your egg whites until they form stiff peaks.
- Now, you need to combine your whipped egg whites, your whipped cream, and your chocolate mixture. Keep mixing until a smooth, chocolaty, light mousse mixture has formed.
- No matter how hard it is to wait, you have to do it! Place the mousse into moulds, or cups, or whatever you want to set it in, and chill it in the fridge for at least 5 hours. Although, overnight is best.
- DEVOUR THAT DELICIOUSNESS !
Here’s how they turned out the first time!
Notes and Specifications
- Whenever you are melting chocolate over a double boiler, NEVER let the bowl touch the surface of the boiling water. Unless you want scorched, inedible chocolate, that is. Seriously though. Don’t do it.
- If you find that your chocolate mixture is a little too thick and isn’t melting properly, just add a little bit more water. I find that adding a little more water ensures a smooth and glossy mixture.
- When you’re mixing everything together in Step 9, do it very gently, using a spatula. Folding the mixture, rather than beating or whisking it, ensures that you retain all the air you incorporated by whipping the cream and egg whites.
- I cannot overstate the importance of Step 7! Do not skip it, because this gets rid of any eggy taste by cooking the egg yolk.
- See all those lovely air bubbles in the picture? I find that the longer you chill the mousse in the fridge, the air bubbles it develops, and in turn, the lighter it is. That doesn’t mean you leave it in there for weeks at a time. Mould isn’t yummy.
That wraps up today’s recipe!
Got any chocolate, mousse, or dessert-related questions? Want to let me know what you think? Please feel free to ask, or tell me, in the comments below 🙂 .
Thanks for reading. I’ll be back soon.
ThePastryPoet, signing off.