Thursday, February 7, 2013

Classic Chocolate Mousse

Adapted from Bake with Anna Olson

Classic Chocolate Mousse

I saw this on tv this morning, now I happened to have the chocolate on hand but didn't use the precise recipe, only the concept and it worked out for me.  Really did not measure out anything.

This is how it went....  I would advise you to follow her recipe though here 

3/4 cups bittersweet belgian dark chocolate wafers (small ones, I found them at my local bulk store) 
1 1/2 tbsp butter

Melt the two together in a double boiler and set aside to come to room temp. 

Meanwhile whip some cold whipping cream, about 1/2 cup. 

At this point you can flavour the cream with a tbsp or so of strong coffee or espresso but I used Teavana's Wonderberry Chocolate Truffle tea as a strong brew and cooled it, then incorporated it in the whipped cream. 

In another bowl I whipped 2 egg whites with 2 tsp sugar until they were fluffy and between soft-stiff peak.

Now fold the whipping cream into the chocolate by adding half the amount at a time and then fold in the egg whites last, gently or rather swiftly to get it chilled as fast as possible.
Pour in cups, level them a bit by pressing the mouse at the top down. 

Chill for 2 hours, garnish with shaved chocolate. 

Let sit at room temp 15 mins before serving!

I managed to make enough to fill those two large cups, perfect!