Sunday Sweets // Belgian Chocolate Mousse

Sunday Sweets  //  Belgian Chocolate Mousse

I’ve mentioned several times I’m not a huge fan of chocolate and tend to indulge in cakes and fruit filled sweets but I do appreciate a rich dessert every now and then.  Chocolate is usually a fan favorite and a mousse is a great way to delight the pickiest of palettes.  Chocolate is also deeply satisfying, more so than other desserts– I’m always happy with one serving versus other things I find myself going back for more and more.  There are numerous ways to expand upon this recipe by adding fresh fruits, chocolate shavings, toasted coconut but spend time mastering the mousse recipe first.  The mousse should be voluminous and rich and pairs the best with fresh berries.  Avoid over mixing and under chilling to get the best flavors and texture; best served in a petite mason jar with a sweet little spoon.

Sunday Sweets  //  Belgian Chocolate Mousse

Sunday Sweets  //  Belgian Chocolate Mousse

Belgian Chocolate Mousse with Strawberries

4.5 ounces Belgian dark chocolate, broken into small pieces

1.5 ounces semi sweet chocolate, broken into small pieces

1 cup whipping cream

4 large eggs, separated

1/4 cup espresso

3/4 cup unsalted butter

Pinch of cinnamon

1 teaspoon vanilla extract

1 tablespoon water

2 tablespoons dark rum

2/3 cup caster sugar + 1 tablespoon caster sugar

Strawberries

1. Whip cream until soft peaks form and set aside in refrigerator

2.  Whip egg whites with 1 tablespoon of water and vanilla until foamy, add sugar and continue mixing until soft peaks form.  Set aside.

3.  Add water to fill sauce pan (fill 1/3 of the way) and place glass bowl over the top or use a double broiler.  Melt chocolate, espresso, cinnamon, butter and dark rum, stir until combined over simmering water.  Remove from heat and let cool.

4.  In a second bowl add egg yolks and 2/3 cup sugar and whisk over pan with water until smooth and combined, approximately 3-4 minutes (DO NOT OVERCOOK).  Let cool to room temperature.

5.  Fold egg yolks into chocolate until combined.

6.  Fold in half of the egg whites until combined, fold in second half until combined.  Do not over mix or stir.

9.  Fold in whipped cream until incorporated

10.  Cover mousse and chill for 4-24 hours before serving.

11. Top with strawberry and serve chilled.

Notes:  Using the DIY double broiler method?  Here’s a great how-to.

Sunday Sweets  //  Belgian Chocolate Mousse

Sunday Sweets  //  Belgian Chocolate Mousse

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s