Chocolate mousse is such an elegant desert to serve and is very easy to make. Chocolate mousse gets its fluffy texture from egg whites. Egg whites are whipped into foamy peaks and then folded into a mixture of chocolate and whipped cream.
I like to make my vanilla crème brulee at the same time that I make this chocolate mousse. Both require 4 eggs, the mousse calls for the whites, whereas the crème brulee calls for the yolk. Therefore, none of the eggs goes to waste and you can please both the chocolate and vanilla lovers. I think I'm ready for a romantic dinner party at my house!
Put the chocolate mousse into martini glasses and cover with plastic wrap for serving at a later time. This desert can be made a day ahead.
Martini glasses enlighten the elegance of this desert. I make my chocolate mousse with Ghirardelli chocolate for the sophisticated pallet. This chocolate mousse is rich with chocolate, but not too sweet, its texture is fluffy and light. Top the mousse off with more whip cream and shaved chocolate or white chocolate chips.
I adapted this recipe from Wolfgang Puck Makes It Easy, however I use semi-sweet chocolate and less sugar and a bit more cream for extra fluffiness.
|Photo taken at Malibu Lumber Yard|
This photo was taken at the Malibu Lumber Yard. A shopping mall that contains high end stores and some places to eat. I love all the wood and the modern, but yet country feel that this little mall has to it. My favorite colors to decorate with are brown and white. The contrast is so dramatic, but yet comforting.
Adapted from Wolfgang Puck Makes It Easy
6 ounces semi-sweet chocolate, broken into small pieces (use can use chocolate chips, but I use Ghirardelli)
1 ¾ cup heavy cream
4 egg whites
Pinch of salt
1/8 teaspoon cream of tartar
1 tablespoon sugar
- In a small sauce pan, heat ¾ cup of heavy cream until simmering. Be careful not to boil.
- Remove from heat and add broken pieces of chocolate, stir and let sit until chocolate melts
- Transfer to a large bowl and let sit
- Using a mixer, fitted with the whisk attachment, or in a large mixing bowl with electric beaters, beat the egg whites until they begin to foam
- While egg whites are still beating, add a pinch of salt and cream of tartar
- Continue to beat another minute then add sugar
- Continue beating until egg whites are stiff and peak when mixer is lifted
- Fold egg whites into the chocolate mixture using a wooden spoon or rubber spatula until blended
- Using the same bowl that you mixed the egg whites, pour in the remaining 1 cup of heavy cream and beat on medium speed until it forms soft peaks – do not over beat
- Fold the whipped cream into the egg white and chocolate mixture
- Spoon the mixture into martini glasses or any other kind of individual containers. Cover with plastic wrap and refrigerate at least 2 hours