How to Make Rich Chocolate Mousse

Chocolate mousse has its origins in France and Belgium (mousse means foam). It is believed it first entered the American and British cuisines during the 1960s. Nowadays, you can purchase packets of basic powdered mousse to make instantly. The essential ingredients to chocolate mousse are chocolate, of course, and the egg whites which give the mousse its foamy texture that melts in your mouth. Chocolate mousse is easy to make, you can prepare it before hand and it is absolutely delicious.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 oz sweet cooking chocolate
• 1/3 cup water
• 3/4 cup sugar
• 1/8 tsp salt
• 3 egg whites (whipped)
• 1 tsp vanilla
• 2 cups heavy cream
• 1 pint vanilla ice cream
• Double boiler
• 2 quart mold (greased)

How to Make Rich Chocolate Mousse

1. Place chocolate and water on top of a double boiler.

2. Heat over hot water, stirring continuously until all the chocolate has melted.

3. Add sugar and salt.

4. Continue to stir over heat and slowly stir in the egg whites.

5. Allow to cool then add the vanilla.

6. Whip the cream and fold it into the chocolate.

7. Pour into a greased 2 quart mold.

8. Put in the freezer until partly frozen.

9. Press the ice cream into the center of the chocolate mousse.

10. Smooth the chocolate over the ice cream to make the bottom even.

11. Freeze until firm then remove from mold.

12. Serve with fresh raspberries and strawberries and lady’s fingers.

Tips & Warnings

• You can add some extra flavor to your mousse, to make it even more decadent, by adding flavored essences such as mint, orange, lemon and coffee.
• Add 1 tbsp Irish coffee liqueur for an extra rich flavor.
• Adding the yolks of the three eggs as well as the whites will give your mousse and even richer flavor. Similarly, adding butter will also make the desert richer.
• If you want to add a little coarse texture to compliment the soft, creaminess of the mousse you can sprinkle some chopped walnuts or hazelnuts over the surface.
• Due to the use of raw eggs in this recipe you may be at risk of food poisoning from salmonella bacteria. In the UK eggs stamped with the lion mark come from hens vaccinated for salmonella. In the US most recipes calling for raw eggs use pasteurized eggs.

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