chocolate mousse

chocolate mousse jammiejammieblog.wordpress.comChocolate mousse is the ideal destination for the dark chocolate eggs noone wants to eat. Make sure they are darkest dark chocolate (70 percent plus cocoa) and melt them down for a higher cause. Chocolate mousse is simple – it has very few ingredients. I dont find it easy to make though. If the melted chocolate is too cold when you mix it with the yolks, the mousse will be lumpy, but delicious. If the chocolate is too hot, the egg yolks scramble and you can throw it in the bin. Once I tried sieving out the tiny yellow lumps of egg. Not worth the effort. Eat your other eggs instead and try making the mousse some other time with a bar of chocolate. Happy Easter.

 chocolate mousse

(serves three. The proportions stay the same however many you make this for – 50 gr of chocolate, 1 tbsp of liquid and an egg per person.)

ingredients

chocolate mousse jammiejammieblog.wordpress.com

My Philips electric mixer is nearly 25 years old. My mum’s is nearly 50.

3 eggs

150 gr chocolate (70 percent cocoa, any flavour)

3 tbsp spoon milk or water

method

Split the eggs. Put the whites in a large, clean bowl. Put the yolks in a small bowl and loosen with a fork.

Chop the chocolate into small pieces with a large knife. Put in a large bowl with the liquid and melt in the microwave or over a pan of simmering water.

Allow the chocolate to cool for a few minutes. Quickly mix in the yolks using a large metal spoon.

Whip the whites until stiff.

Put a spoon of the whites on the chocolate and mix in.

Pile the rest of the whites onto the chocolate mixture and using that large metal spoon, fold them together as airily as possible. Fold just long enough to make sure there are no white bits left.*

Put in the fridge to set. This will take an hour in small bowls (small coffee cups look good), several hours for one large bowl.

Serve very small portions with some sweetened whipped cream to cut the intensity, and maybe some sour berries or other fruit.

* If the chocolate has set rigid, use the electric mixer to force it to amalgamate. (The ‘mousse’ will be very dense once set.)

 

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

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