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Chocolate Mousse Recipe

Chocolate Mousse Recipe is regarded among the popular dishes. Read the complete Chocolate Mousse Recipe with ingredient details and method. It is a simple recipe and all required ingredients are easily available. Prepare the dish as per the Chocolate Mousse Recipe from top chefs and add the true flavor or taste to your food. You can also share this recipe with your friends and family members.

Person

Time

0:45 - 0:35

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1315

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Submited by

Zuleikha from khi

Ingredients

baking paper
200g dark (70%) chocolate tablet (chopped)
125g unsalted butter (chopped)
7 eggs (separated)
160g (3/4 cup) castor sugar (1st measure)
50g (1/4 cup less 1 tsp) castor sugar (2nd measure)
pinch salt
strawberries for garnish

Method

Preheat oven to 165°C.
Lightly grease with baking spray or a flavourless oil such as Canola, two 12-form muffin trays. Cut baking paper into 15 rounds 5.3cm diameter. Line bases of 15 prepared muffin forms with baking paper rounds
Place chocolate and butter into a bowl which fits snugly over a pot of simmering water set over a low heat. Stir until chocolate and butter are just melted and only warm. Remove bowl from pot if mixture begins to go beyond warm and stir until melted.
Place egg yolks into bowl with first measure of sugar. Whisk until mixture becomes pale. Keep whisking and slowly pour in chocolate and butter mixture. Whisk until mixture is thick and creamy.
Into a very clean bowl place egg whites and salt and whisk until they become frothy. Keep whisking and slowly pour in second measure sugar. Whisk until soft peaks form.
Using a metal spoon gently fold egg whites into chocolate mixture.
Place three-quarters mixture into one bowl and one-quarter mixture into another bowl. Divide the three-quarter quantity into 15 paper-lined muffin forms to three-quarters of the way up the sides (approximately 75ml per form).
Place muffin forms into preheated oven and bake for approximately 15-20 minutes or until cakes spring back when you prod them. They should still be moist and slightly wobbly.
Remove cakes from oven and place on cooling rack. The centre of each cake will drop.
Cool cakes and remove from forms. Fill each cake with 20ml (1 tablespoon plus 1 teaspoon) of the one quarter (still raw) mixture. Refrigerate until set, or cover and store in refrigerator for up to two days.
To serve if you wish garnish with strawberries.

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