28 December, 2015
Quick & easy chocolate mousse
This is a very easy chocolate mousse. No eggs or gelatine used. You can’t really beat the real chocolate mousse that uses, eggs, egg whites and cream. But this is a really good mousse that you can whip up in few minutes.
Ideally, eggs and sugar are beaten until it’s aerated and folded in to chocolate. Some mousses even call for whipped egg whites too before adding the whipped cream. All the whipping help incorporate a lot of air in to the mousse creating a light and fluffy texture.
In this recipe, all we use is the whipped cream and it is important to fold in the cream carefully without knocking out too much air out. Whip the cream to soft peaks not stiff peaks, so that it will be easier to incorporate in to the chocolate mixture.
- 100g dark chocolate
- 100g milk chocolate
- 2 tbsp. butter
- 1/8 cup water
- 40g row sugar
- 1/2 tbsp. rum
- 300ml thickened cream
- 1/2 tbsp. instant coffee powder
- 1/2 tsp. vanilla
- Place chocolate, sugar, water, butter in a glass bowl and heat over a double boiler until chocolate melts and sugar dissolves.
- Once it’s cool, add vanilla and rum.
- Whip cream until soft peaks form.
- Mix 1/3 of the cream into the chocolate and mix well until chocolate mixture becomes thin.
- Then fold in the rest of the cream in to the chocolate mixture.
- Do not over mix or the mixture will be flat and will not have the aerated texture.
- Spoon mixture in to a dish or in to individual glasses.
- Refrigerate for a few hours before serving. If kept in a fridge for longer, let it thaw outside for a few minutes.
- Can be served with a dollop of cream.