Chocolate Mousse | Kukskitchen

Yet another year has gone by and it's Valentine's Day again. It is ever so special for us as we got married the same day, 10 years back. Yes, it was our 10th wedding anniversary this year. We had a wonderful time together in a country spa a few hours from home. The little had school,....... I know ;).

After dinner for dessert  made this smooth soft delicious mousse, which my son says is the best dessert I have ever made for him. He wants it now every single day as dessert. Now, you'll know how long those desires last :P.....

A few things before we start:

• Use good quality dark chocolate. It makes all the difference, believe me!
• Whip double cream in a planetary mix for a good 6-8 minutes and you will get beautiful peaks.
• For egg whites, clean the mixer thoroughly, use hot water from the pipe for ease and dry thoroughly making sure no moisture remains. This is very important for your stiff peaks.
• If your egg white mixture is still runny after 6-7 minutes in the mixer, add a few more tablespoons of sugar. That will do the trick most times.
• Whilst folding in the whipped cream make sure not to over do it. It is the whipped cream that gives your mousse that texture.
• For the same reasons, use fresh cream only. Avoid using dream whip or the like.
• Use a piping bag with star nozzle for a clean pot, as they can be a bit messy.

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Chocolate Mousse

Serves 16

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Ingredients:

1 1/2 cups Bittersweet Chocolate Chips, melted
3 1/2 cup Heavy Cream
6 Egg Whites
4 tablespoons Granulated Sugar

Method:

In a mixer, beat the heavy cream to soft peaks.
Then, beat the egg whites and sugar to sift peaks.
Fold the melted chocolate into the egg whites, then add in the heavy cream and fold until incorporated. Let mousse refrigerate until set, about 2 hours.

I am sending this recipe to Wedding Anniversary Cakes and Sweets | HM Besties Event #02 conducted by Monu Teena and Haffa. 

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 Thank you xx
 Cheers
Sherin Deepu