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How to make creamy chocolate mousse for a light spring dessert
Always use high cocoa butter content chocolate when making chocolate mousse
If an inferior chocolate is used, the taste will reflect it.
• 8 oz. premium-quality chocolate (such as
Scharffen Berger, 70 per cent cocoa)
• 2 Tbsp. unsalted butter
• 1/4 cup brandy or water
• 5 extra-large eggs, separated
• 1 cup heavy cream, whipped
• Fresh berries or whipped cream rosettes and chocolate espresso beans, for garnish
1. Place chocolate, butter and brandy or water in the top of a double boiler over medium heat.
2. Stir until smooth and melted.
3. Remove from heat and whisk in yolks, one at a time, whisking well after each addition.
4. In a medium bowl, beat egg whites until firm peaks form and set aside.
5. In a separate bowl, whip the cream until stiff.
6. Fold 1/4 of the beaten whites into the chocolate mixture to lighten it.
7. Gently fold in remaining whites and whipped cream until the mousse is uniform in colour. Do not over-mix.
8. Spoon mousse into porcelain teacups or small serving bowls. Chill at least 2 hours.
9. Garnish with fresh berries or whipped cream rosettes and chocolate espresso beans.
Serves 6 to 8
Courtesy Caren McSherry from the Gourmet Warehouse
Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.