Chocolate Mousse | The Perfect Recipe

This light, fluffy, and super tasty Chocolate Mousse recipe is extremely easy to make and is irresistibly good. The easy to follow instructions along with all the important information will not only result in you making an amazing dessert but will also further your knowledge with other desserts you choose to make. Please enjoy!

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Serves – 4

Ingredients –

3 – Fresh Free Range Eggs, Separated
200g (7oz) – Dark Chocolate Chips
20g (0.7oz) – Unsalted Butter
1 Cup (250ml) – Thickened Cream

Toppings –

Strawberries
Raspberries
Blueberries
Mint

Music List –

Intro –
Song – Jacuzzi
Artist – Jobii
Link – https://www.epidemicsound.com/track/lGH6br4MkE/

Middle –
Song – Wanna Be Free (Instrumental Version)
Artist – King Sis & Jobii
Link – https://www.epidemicsound.com/track/DURPYnG0pB/

Outro –
Song – Flying Away
Artist – Onda Norte
Link – https://www.epidemicsound.com/track/Ge2onrAHp9/

Thanks for watching!

whether you’re serving this to that
someone special your friends or your
family or just yourself this chocolate
mousse has you covered please sit back
relax and enjoy
[Music]
all right guys to start this off we’re
going to need three fresh free range
eggs and all we’re going to do with
these is crack them on a flat surface
which helps prevent broken shells
falling in and separate the whites from
the yolks
you can do it the way i’m doing here or
another good way is to crack the eggs
into a bowl
and gently pick the yolk up allowing the
whites to fall in between your fingers
once the eggs are separated just pop
them aside for the time being
now let’s place a large saucepan filled
a quarter full of water onto our
stovetop place onto a medium-low heat
then place a large bowl on top of the
saucepan to create a double boiler which
is also known as a bain-marie
to this add in 200 grams or 7 ounces of
dark chocolate chips or broken chocolate
pieces
as well as 20 grams or 0.7 ounces of
unsalted butter
what we want to do now is gently mix the
chocolate and butter together just until
it’s fully melted and smooth
and to answer a few questions the reason
we use dark chocolate is because we’re
adding cream later on which will pretty
much turn this into milk chocolate
the purpose for the butter is to provide
extra fat and thin out the chocolate
which makes it easier to add in other
ingredients
and as for the double boiler it allows
us to correctly temp the chocolate so
that it doesn’t seize from too high of
the heat
moving on once the chocolate’s melted
and smooth carefully remove the bowl
from the saucepan
and then to the melted chocolate gently
add in the egg yolks one at a time
mixing them through before adding in the
next these are going to add a bit more
fat which will help stabilize the mousse
and in addition make it even more creamy
and rich
also the reason we separated the eggs
first is because it allows time for the
eggs to come to room temperature that’s
if you like your eggs in the fridge
which will better incorporate into the
chocolate without seizing the chocolate
anyway once that’s all done we can then
pop this aside for the time being
now with those egg whites we separated
earlier we’re going to add in 1
tablespoon or 21 grams of caster sugar
and using a whisk or a stand mixer
whip the whites to soft loose peaks the
reason we add the sugar is eight
obviously for a little sweetness
and b egg whites contain a fair amount
of water and if we were to whip these up
without it they would collapse
very quickly which would prevent our
mousse being aerated adding the sugar
increases the viscosity of the liquid
phase in the whites and by increasing
this the sugar makes it harder for the
air bubbles to merge together and escape
the air has to go through a layer of
which the molecules don’t move as freely
and don’t allow the water through very
well
or in other words it holds the whites a
lot longer okay so once the whites are
at soft peaks this can then be popped
aside for a minute
now in another bowl pour in one cup or
250 milliliters of thickened cream also
known as heavy cream or whipping cream
and again using a whisk or a stand mixer
whip this up but this time to stiff
peaks
like i said earlier this is going to
pretty much turn the dark chocolate into
milk chocolate and it’s also going to
provide more stability and aeration to
our mousse
so now to assemble this we’re firstly
going to very gently add in the soft
peak egg whites into the chocolate
mixture
then only using a spatula or a wooden
spoon very gently fold the egg whites
through the chocolate mixture
i’ve seen too many people using whisks
for this step and that defeats the whole
purpose of whipping beforehand because
if you whisk this now with the chocolate
it’s going to deflate and not be aerated
anymore
meaning your mousse is no longer a
mousse as the word in french translates
to foam
once you have the egg whites fully
incorporated it’s time to add in the
stiff peak thickened cream and you can
use the same spatula to do this and with
the cream repeat the process as before
very gently folding it through until
it’s completely incorporated
smooth and beautifully aerated
so now that the mouse is all together
you have a few choices of how you can
serve this up
i like to be old school and place it
into a nice martini glass for a nice
presentation
you can also put it into a taller rimmed
glass which i thought didn’t look very
appealing but i thought i’d show you
anyway or you can simply place it into a
bowl or container
whichever way you choose to serve this
it then needs to go in the fridge for at
least one hour to set
and for those flavors to become friends
after one hour it can then be removed
from the fridge and if you’d like to you
can add some toppings such as some
fanned out strawberries
some raspberries if you’re feeling a bit
fancy maybe a blueberry if you’re
feeling adventurous
and then we can’t forget the mint that
no one eats but makes everything
beautiful
and then the last thing to not forget is
that we can then
dig in
so that’s all it takes to make this
fantastic dessert that’s the perfect
ending to any meal
the recipe that i’ve done here serves
four and can easily be double tripled
and so on and to store it you can either
leave it in whatever you’ve served it in
or place it into an
airtight container in the fridge for up
to three days and it can also be frozen
as well for up to three months and it
makes a fantastic
ice creamy moussey custard dessert it
really is actually quite nice
i really hope you enjoyed this video and
i was able to teach you something if you
did be sure to smash that like button
and consider subscribing along with
hitting that bell notification next to
it so you never miss one upload
thanks for watching everyone stay safe
and enjoy
[Music]
do
[Music]
you