Ingredients
Chocolate Mixture
Meringue Mixture
Whipped Cream
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Instructions
Step 1
Begin by melting the milk chocolate and dark chocolate together with 50 grams (1.8 ounces) of heavy cream. Use a double boiler for the best results.
Heat the mixture until it reaches around 45-50°C (113-122°F), stirring continuously. Once melted and smooth, remove it from heat and let it cool to 35-40°C (95-104°F).
Step 2
In a large bowl, start whipping the egg whites. Gradually add a bit of the sugar until soft peaks form, resembling beer foam.
Meanwhile, combine the remaining sugar and water in a saucepan and heat it until it reaches 118°C (244°F).
Once the syrup is hot, slowly pour it into the whipped egg whites while continuously whipping, until the meringue becomes glossy and thick. Allow the meringue to cool to room temperature.
Step 3
Take a spoonful or two of the prepared meringue and stir it into the cooled chocolate mixture. This will help to loosen the mixture, making it easier to combine. Be swift and confident in this step!
Once smooth, gently fold in the remaining meringue with a spatula, being careful not to deflate it.
Add the semi-whipped cream in two additions, folding gently each time to keep the mousse light and airy.
Step 4
Once the mixture is well combined, pipe it into your desired glasses or molds.
Refrigerate the mousse for at least 4 hours, or until it sets completely. Enjoy your rich and delicate chocolate mousse!
Servings
Imagine gathering around with friends as you serve this magnificent mousse in cute little glasses. 🎉 Each spoonful offers a burst of chocolatey goodness that invites smiles all around! Top with a dollop of freshly whipped cream and a sprinkle of cocoa powder for an extra touch of finesse.
For a playful vibe, bring in some fresh fruit like strawberries or raspberries. 🍓 Their tartness contrasts beautifully with the rich mousse, creating a delightful balance of flavors. Add a mint leaf for a pop of color! 🌿
Feeling festive? Garnish with chocolate shavings or a drizzle of chocolate sauce to crown your creation. Each entertaining feast becomes a celebration with this chocolate mousse stealing the spotlight! 🌟
Equipment
A good electric mixer is essential for whipping the egg whites into a soft and glossy meringue. Make sure it's clean and dry to achieve the best texture!
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
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Commercial Stand Mixer, 15Qt Heavy Duty Electric Food Mixer, Commercial Mixer 600W with 3 Speeds Adjustable 130/233/415RPM, Stainless Steel Bowl, Dough Hook Whisk Beater Perfect for Bakery Pizzeria
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Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Silver
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This tool is crucial for ensuring your sugar syrup reaches the perfect temperature of 118°C. If you don’t have one, a regular kitchen thermometer can work as well.
ThermoPro TP19 Waterproof Digital Meat Thermometer for Grilling with Ambidextrous Backlit & Thermocouple Instant Read Kitchen Cooking Food Thermometer for Candy Water Oil BBQ Grill Smoker
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ThermoPro TP19H Waterproof Digital Meat Thermometer for Grilling with Ambidextrous Backlit and Motion Sensing Kitchen Cooking Food Thermometer for BBQ Grill Smoker Oil Fry Candy Thermometer
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ThermoPro TP16S Digital Meat Thermometer Smoker Candy Food BBQ Cooking Thermometer for Grilling Oven Deep Fry with Smart Kitchen Timer Mode and Backlight
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Use a heatproof bowl when melting the chocolate over a water bath. Glass or metal bowls work best, ensuring the chocolate doesn’t seize up!
The best Bowl to make Challah, Dough Riser, Plastic Bowl with Lid, Bowl with Cover- Large bowl 10 Liters + Silicone baking mat + Baking brush
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Best Bowl to make Challah- Dough riser Bowl- Plastic bowl with lid/Cover- 10 liters plastic bowl 5 pound
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Mora Ceramic Large Mixing Bowls - Set of 2 Nesting Bowls for Cooking, Serving, Popcorn, Salad etc - Microwavable Kitchen Stoneware, Oven, Microwave and Dishwasher Safe - Extra Big 2.5 & 1.6 Qt - Grey
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Chill your serving glasses or molds in the fridge for an extra cool treat! It'll enhance the mousse's texture as it sets.
Variations
Can’t have gluten? No problem! This mousse is naturally gluten-free, but always double-check the chocolate you use for any hidden gluten. 🍫
Want to make it vegan? Simply replace the egg whites with aquafaba (the liquid from canned chickpeas) and whip it until it forms soft peaks. For the cream, use coconut cream for a rich alternative that maintains that dreamy texture! 🥥
With these tweaks, you’ll have everyone enjoying a delightful dessert, regardless of their dietary needs! 🌱
Faq
- How can I tell when the meringue is ready?
The meringue should be glossy, thick and form stiff peaks. It should hold its shape well! 🥄
- Can I make this mousse the day before serving?
Absolutely! This mousse can be made a day in advance. Just keep it covered in the fridge until you're ready to serve. It’ll taste even better after a night's rest! 😋
- What if my chocolate seizes up while melting?
If your chocolate gets too thick or seizes up, you can add a little bit of warm cream or water to loosen it up. Stir gently until smooth! 🍵
- How long does the mousse need to chill?
Be patient! The mousse should chill for at least 4 hours to set properly. For best results, chill it overnight! 🕒
- What's the best way to fold the meringue into the chocolate?
Use a gentle lifting and folding motion to keep all the air in the mousse. It’s all about caring for that fluffy texture! 🌬️
- Can I use different types of chocolate?
Of course! Feel free to experiment with milk chocolate or even white chocolate for different flavor profiles. Just balance the sweetness accordingly. 🍬
