Nelson created a yummy, fluffy, dark chocolate mousse and topped it with fresh whipped cream. Mmmm…
This was actually Nelson’s first attempt at making mousse. He learned a few things along the way. The first is that you have to slowly and completely melt the chocolate in the Bain Marie (in the bowl on the pot of water) to get out all the lumps. The second is that when you’re mixing the mousse ingredients you have to fold the batter gently in the bowl to keep it light and fluffy (this means you can’t whip or whisk it). Finally, for the topping, you have to be careful not to over whip the cream so it doesn’t get too stiff.
This recipe really worked out well. My only complaint was that the portion was too much for me. I do love desserts, but not an overload of sweet. So, I’ve asked Nelson to repeat this recipe, but next time we’ll dish the mousse into smaller bowls. It’s not a bad complaint, I think. Having said that, Nelson and Michael didn’t have any problems with the portion size. This dessert disappeared fast.
We hope you enjoy.
- The Mousse:
- 6 oz dark bakers chocolate + 1 oz for shavings
- 1¾ cups heavy cream (25%)
- 3 large egg white
- 1 tbs sugar
- 1 tsp vanilla
- 4 tbs maple syrup
- Whipped Cream
- ½ cup heavy cream
- 1 tbs sugar
- Fill a medium pot with water and bring to a gentle simmer. Coarsely chop the chocolate into a separate bowl (bowl is larger than the pot rim) and place the bowl on the pot. Melt the chocolate gently over the simmering water (bain-marie) but be careful not to let the bowl touch the water. This could reduce shine and smoothness from the chocolate. Turn off the heat and let stand.
- Beat the cream until it forms soft peaks. Set aside at room temperature.
- With a stand mixer, whip the egg whites to soft peaks. Slowly add the sugar and keep whipping until firm peaks are formed.
- In a medium bowl, pour (using a spatula) in the melted chocolate, beaten egg whites, whipped cream, vanilla and maple syrup.
- With a spatula, gently keep folding the ingredients in a circular motion until all the ingredients are incorporated. You should not see anymore white streaks in the chocolate. Important note, do not over stir or beat. This will ensure the mousse is light and fluffy.
- Portion the mousse into 6 bowls or smaller portions if preferred.
- Whipped Cream:
- Cool a medium bowl in the fridge.
- Pour the heavy cream and sugar into the cold bowl.
- Whisk until the cream reaches stiff peaks.
- Add a dollop of whipped cream to each mousse portion.
- Using a carrot peeler or cheese grater, add chocolate shavings over the whipped cream and serve.