Monday 7 November 2011

Chocolate Mousse

"A little chocolate is like a love affair - an occasional sweet release that lightens the spirit. A lot of chocolate is like marriage - it seems so good at first but before you know it you've got chunky hips and a waddle-walk." - Linda Solegato....But who cares... this is one sin that  I would love to commit again and again!! Also, I have heard this theory that chocolate slows down the aging process...It may not be true, but do I dare take the chance?
Here is an easy recipe for a rich velvety Chocolate Mousse which is I got from This Chocolate Mousse is nice and creamy and has a smooth satiny taste which just melts in your mouth.

Chocolate Mousse tips...
Here are a few tips which, when followed, will help you turn out a perfectly smooth and airy chocolate mousse:
  • Never over-heat chocolate as it will 'seize' i.e. split and turn grainy. Heat gently over a pan of barely simmering water which mustn't come into contact with the bowl of chocolate.

  • When whisking the whites, make sure that all the equipment is spotlessly clean. And make sure that absolutely no yolk finds its way into the whites.

  • Be very gentle when folding in the whipped cream -- you want the air to stay in the mousse.

  • Place your chocolate mousse in the fridge for atleast two hours to set, but remove them half an hour prior to serving as they will then be soft and beautifully gooey.

    200 gms dark chocolate, chopped into pieces
    2 tbsp butter
    1 tbsp coffee
    6 large eggs, separated
    30 gms sugar
    1 pinch salt
    2 cups cold whipping cream

    Melt chocolate and butter in a microwave for 1 min.
    Take out and mix well till the chocolate is nice and smooth.
    Add the coffee powder and mix well.
    Keep the bowl aside.
    Whip egg whites with salt till soft peaks are formed.
    Sprinkle in the sugar and continue whipping to medium stiff peaks. Fold in the beaten egg yolks.
    Fold in the melted chocolate until completely incorporated, then fold in whipped cream and blend evenly.
    Spoon into dessert cups. 
    Garnish with whipped cream and chocolate shavings for an extra special effect. 
    Chill until firm, for 4 hours or overnight.
Chantilly with Chocolate Mousse - a perfect combination


  1. Great post!
    Lovely space you have here!
    following you now, looking forward to your new posts !

  2. Yummy..... thanks for sharing such a wonderful recipe

  3. Thanks for your lovely comments! Do let me know how it turns out whenever you try it!

  4. looks absolutely delicious!!

    Do stop by my blog sometime :)

  5. Thanks Ash! Would love to stop by your space.