Simply Decadent – Chocolate Mousse

After a long day at school, for maybe thirty minutes, I would stare at my cabinet debating between making a meal or using that box of mac and cheese and then end up eating the mac and cheese anyway. The reality is that there are days when you just don’t want to cook, let alone make a dessert. Sometimes you just want something simple and delicious. If you’re like me, you’ll also want something chocolatey.

This chocolate mousse is made up of three components (the chocolate custard, the whipped egg whites, and the whipped cream)

You will need:

Chocolate custard:

3 oz of chocolate (any chocolate you like, I used 1 oz of 72% cocoa and 2 oz of milk chocolate) chopped

1/4 cup of heavy cream (can use milk, but add 1 tbsp of butter at the end)

2 tbsp granulated sugar

A pinch of salt

1 egg yolk (save the egg white)

Whipped Egg White (*RAW EGG ALERT: omit this step if you don’t want raw eggs – double the whipped cream):

1 egg white (save from the custard)

Whipped cream:

1/4 cup of heavy cream

2 tbsp of granulated sugar

1/4 tsp of vanilla

Although this dish has three parts, it really only has about 6 ingredients.

Chocolate Custard

For the chocolate custard, you will need to combine the heavy cream and sugar in a small saucepot and heat over a medium-low heat until the cream is steaming a little. While that is happening, put the egg yolk into a bowl.

When the cream is steaming, slowly pour the milk into the egg while whisking vigorously. When the egg and cream are mixed, pour the mixture back into the saucepot and heat until slightly thickened.

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Once thickened, add the chocolate and salt. When the chocolate has been fully incorporated, place into a large bowl and set aside. If you didn’t have heavy cream, this is when you mix in the butter.

Whipped Egg White 

Using a mixer or a whisk, beat the egg white until stiff peaks form.

Whipped Cream

In another bowl, whip the cream and sugar until stiff peaks form. Mix in the vanilla.

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For the egg white and cream, I whipped them in a mug using a whisk and a making a motion as you would with a plastic toy propeller.

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When done, fold the whipped cream into the custard to lighten it up. Once that is incorporated, fold in the egg whites. If you didn’t use the egg whites, divide the whipped cream into two and incorporate in two steps. This is to prevent all the air from leaving.

Pour into glassware of your choice. I used a couple of martini glasses and added blackberries to the top of the mousse. Serve chilled.

All in all, this dessert takes maybe 20 minutes from start to finish – a quick dessert that tastes like you spent hours.

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