Chocolate Mousse
A classic rich chocolate mousse, lightened up a bit by using whole milk instead of cream.
Servings: 4
Equipment
- Double boiler / bain-marie
Ingredients
- 6 oz chocolate (high quality, 60-70% cacao is ideal)
- ⅓ cup whole milk (you can use cream to enrich it)
- 2 tbsp whole milk (you can use cream to enrich it)
- 1 tbsp instant espresso powder
- 1 ea egg yolk
- 4 ea egg whites
- 1 pinch cream of tartar
- 2 tbsp powdered sugar (a.k.a. castor sugar or confectioner's sugar)
- ¼ tsp salt
Instructions
- Chop chocolate into small pieces and place in a bowl large enough to contain all of the ingredients and accommodate the folding process. Place the bowl over a bain-marie or a simmering water bath.Make sure the bowl is not touching the water and the water is kept to a simmer.Take off the heat when the chocolate is melted.
- Gently bring the milk to a boil and whisk in the espresso powder until it is completely dissolved.
- Pour the milk over the melted chocolate and slowly whisk.Add the egg yolk and whisk until fully incorporated.
- Combine egg whites, salt, and cream of tartar in a large mixing bowl or bowl of a stand mixer. Whip on medium speed until they reach medium peak stage. Increase speed to high and gradually add sugar in a slow, steady stream, and whip until egg whites are firm and glossy.Note: You can also add an orange liqueur and/or orange juice.
- Using a large rubber spatula, add ⅓ of whites to the chocolate mixture and gently whisk to combine and lighten. Gently fold in the remaining ⅔ egg whites until there are no streaks.Note: You can also whip cream and fold that in.
- Portion into individual servings or a large bowl.
- Chill for 45 minutes before serving for peak texture, or up to two days.
- Serve with a dollop of whipped cream, a mint leaf, a red berry.