Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chocolate mousse. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chocolate Mousse is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Chocolate Mousse is something that I have loved my whole life.
Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria.
To begin with this recipe, we have to first prepare a few components. You can cook chocolate mousse using 4 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chocolate Mousse:
- Make ready 1 1/4 (to 1 1/12) bar of semi sweet baking chocolate
- Take 6 tbsp butter
- Get 6 eggs
- Take 6 tablespoon sugar
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Instructions to make Chocolate Mousse:
- Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency.
- Separate 6 yolks from egg whites (NO yoke in the egg whites!)
- Put butter in microwave for approximately 15-30 seconds (don’t let butter boil)
- Add all chocolate to bowl and coat in warm butter
- Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions
- Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes)
- Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard.
- Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes)
- Add chocolate (now less hot) to yolks.
- Beat just to mix (medium speed)
- Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!
- Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over)
- Turn upside down above your head to prove your confidence in your mousse ;)
A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so. Chocolate Mousse. featured in Garlic Shrimp Alfredo Dinner For Two. You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This Chocolate Mousse is thick, rich, creamy, and a perfect dessert for entertaining!
So that’s going to wrap it up with this special food chocolate mousse recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
