Chocolate Mousse
Chocolate Mousse

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chocolate mousse. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Note: Chocolate mousse is made with raw eggs. If that is a concern, try to find pasteurized eggs. Pasteurized eggs have been briefly exposed to heat to destroy any potential bacteria.

Chocolate Mousse is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Chocolate Mousse is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook chocolate mousse using 4 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chocolate Mousse:
  1. Take 1 1/4 (to 1 1/12) bar of semi sweet baking chocolate
  2. Take 6 tbsp butter
  3. Make ready 6 eggs
  4. Take 6 tablespoon sugar

Chocolate Mousse. featured in Garlic Shrimp Alfredo Dinner For Two. You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far This chocolate mousse is the fastest, fanciest dessert I know, and the results are so creamy, rich. A gorgeous gluten-free chocolate mousse recipe from Jamie Oliver.

Instructions to make Chocolate Mousse:
  1. Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency.
  2. Separate 6 yolks from egg whites (NO yoke in the egg whites!)
  3. Put butter in microwave for approximately 15-30 seconds (don’t let butter boil)
  4. Add all chocolate to bowl and coat in warm butter
  5. Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions
  6. Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes)
  7. Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard.
  8. Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes)
  9. Add chocolate (now less hot) to yolks.
  10. Beat just to mix (medium speed)
  11. Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!
  12. Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over)
  13. Turn upside down above your head to prove your confidence in your mousse ;)

With sour cherries and Amaretto, this is a grown-up Delicious chocolate mousse. With sour cherries and bashed-up sesame snaps. Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding! A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so.

So that’s going to wrap this up for this special food chocolate mousse recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!