Chocolate Mousse

April 2nd, 2010

I’ve been on a search for a Chocolate Mousse recipe that didn’t use raw eggs or gelatin. Almost every recipe I found had one or the other. Cooking the eggs would be just as fine. Similar to creating a custard, where you would whisk the whipped eggs into a heated mixture in a sauce pan and continuously stirring it until the mixture can coat a metal spoon. At that point, the mixture will be above 160°F (eggs are cooked at 140°F and held for 4 mins, or if it hits 160°F).

One recipe I found that used that method of cooking the eggs seemed to have too many steps. It would be nice to try to find more recipes with this type of cooking the eggs/mixture, but I just can’t seem to find any. I, then, found recipes that you would just bake the mousse, but baking seemed to give it a sponge pudding type texture rather than a silky smooth texture.

I finally found an alternate way to make chocolate mousse by using just melted chocolate, butter, heavy whipping cream, and sugar. Extremely simple and easy. Basically you just melt the chocolate with some butter. Whisk the heavy cream with chilled whisks and bowl until foamy, then add the sugar. Whisk a little more. Add a little bit of the whipped cream to the chocolate and fold. Then add a little more cream and fold. Continue until everything is mixed. Chill until ready to serve, then let it sit out for 30 min before serving.

Chocolate Mousse (without eggs)

1 cup heavy whipping cream
3 Tbsp unsalted butter
3/4 cup good quality dark, semi-sweet chocolate
1 Tbsp granulated sugar

1. Put a metal bowl and whisk into the fridge (this will help when whisking the cream).

2. Place 1″ of water in a sauce pan. Bring to a simmer.

3. Chop chocolate so they melt evenly. Place chocolate and butter into a HEAT-PROOF bowl that’s larger than the sauce pan. Place the bowl on the rim of the sauce pan to let the steam/heat melt the chocolate.

4. Stir occasionally and remove once almost all the pieces are melted. Continue stirring to melt the last few pieces. Set aside.

5. In your chilled bowl, add the heavy whipping cream and whisk until foamy. Add the sugar and whisk a little more.

6. FOLD in (not stir) one spoonful of whipped cream at a time into the chocolate until all the cream is thoroughly combined.

7. Chill in fridge until ready to serve.

*Can be made a day ahead and chilled until ready to serve. Should be eaten within 3 days of making it. Or if frozen in air tight container, can last at least 3 weeks.

*Garnish ideas: whipped cream, chocolate shavings, strawberries, any berries

*Additional flavors ideas: Try adding 1 TBLS liquor, like Bailey’s. After combining the cream and chocolate, add a little of the liquor at a time stirring continuously and gently.
Or try using a few drops of peppermint extract.
Or try replacing dark chocolate with milk or white chocolate.

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