Chocolate mousse recipe | KitchenKnifeGuru

by | Jun 2, 2015 | cutlery and knife | 0 comments

chocolate mousse

Do you have a chocolate lover in your family you would like to make a dessert for? And you want to avoid the old standard chocolate cake mix – plus, do not you have time to bake and then freeze it? Chocolate mousse is the answer!

At least it worked for us when we came up with a birthday surprise for my wife. My daughter and I wanted to have fun in the kitchen together, but we had a small envelope of time. Can you say, “chocolate mousse par-tay!”

Of course, my daughter would then film us in the creation using her Stop Action app – as an added morbonus or maybe just as proof. Soooooo. . .

Watch the video. * Read the recipe. Then make some chocolate mousse. (Even with recordings, it only took an hour.)

Party with chocolate mousse – Stop action

Chocolate mousse recipe

(adapted from Silver Palate Cookbook)


1/2 pound (8 oz) dark / semi-sweet chocolate chips (aka chocolate chips; ideally cocoa sugar ratio of 60/40 or so)
1/2 cup espresso coffee (or water)
1/2 cup Grand Marnier
4 egg yolks
2 cups strong cream (1 in mousse, 1 for filling)
1/4 cup sugar
8 egg whites (Note: twice as many egg yolks)
Pinch of salt
1/2 teaspoon vanilla

Serves 8

Steps to take

1. Melt the chocolate in a heavy saucepan over very low heat, stirring constantly. Add espresso (or water), then stir in Grand Marnier. Allow the mixture to cool to room temperature.

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2. Add egg yolks one at a time and beat well after each addition.

3. Whip 1 cup of cream until thickened. Gradually add the sugar, whisking until the cream is stiff.

4. Beat the egg whites together with the salt until they form stiff peaks. Carefully fold the egg whites into the whipped cream.

5. Stir about a third of the cream mixture thoroughly into the chocolate mixture. Then scrape the remaining cream mixture over the chocolate base and fold them gently together. Done!

6. Transfer the mousse to individual dessert cups or a serving bowl and cool until set – approx. 2 hours. At serving time, whip up the remaining cup of cream until it thickens. Add vanilla and whip to soft peaks. Top each serving of mousse with a whipped cream.

(Be sure to keep cold and do not refrigerate for more than a day or two – mainly because of the raw eggs.)

For a PDF you can save or print: Chocolate mousse recipe

Notes / tips for chocolate mousse

  • We used Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Chips. Of course, the type of chocolate you use will have a big impact on the character of the mousse. Cook’s Illustrated has a good article titled Dark chocolate chips where they discuss the cocoa / sugar balance and judge a lot of brands.
  • chocolate-mousse-parfaitAlthough we loved the rich, dense mousse that this recipe produced, if I had to do it again, I might be able to soften / dilute the chocolate a touch. How? 1) Use another dark chocolate with a lower cocoa ratio, or 2) increase the amount of whipped cream, say 1 1/4 to 1 1/2 cup instead of 1. Or – another idea I tried with great success on the second round – in a narrow wine glass, layer the mousse with whipped cream to create chocolate mousse parfaits.
  • My wife is does not a coffee drinker, but she was barely aware of the espresso. But if you do not want to risk it, just replace it with water. (BTW, we do not have an espresso machine, our espresso came from Starbucks.)
  • The same goes for Gran Marnier. We are a family with a total tee, but we did not taste alcohol. Judging by the US official Alcohol Burn-OFF chart, there was probably a residue, but the majority evaporated while the chocolate melted. Nevertheless, you can replace Gran Marnier, if you like, by using an OJ concentrate or boiling down some regular strength OJ until it is more concentrated. Or just skip it!
  • Equipment: You do not need a fancy-schmancy stand mixer. A hand mixer or even a stick blender (with a whipping accessory) does the trick. We used our Braun stick blender, which for us has become one of the wonders of the modern world. What can it do? does not do? (Although I must admit, we had to be patient with whipping eight egg whites.)
  • Only a difficult skill – folding whipped cream. For those new to this concept, the idea is to let the air trapped in the egg whites lift the entire boil. If you mix hard instead of folding, you break up the egg whites too much and release all the air. Blid. . .blid.
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• • •

Everyone can bake a cake. Have a chocolate mousse party – make it with someone you love to someone you love! It can not get sweeter than that 🙂

* The song for the stop-action video “Standing Next to You” is from my CD, Perfect wave, which was released on an indie label forever ago. . .

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