Chocolate Mousse

Rate this recipe 
5
Average: 5 (11 votes)
Servings 
Serves 5-6

Lighter than air, delicious and decadent.

Ingredients
150gm
semi sweet chocolate
3 tsp.
butter
1 1/2 tsp.
instant coffee powder
3
eggs, separated & at room temperature
1 1/2 tsp.
vanilla essence
3/4 cup
whipping cream or double cream
2
pinches cream of tartar or a pinch of salt
(optional)
3 tbsp. + 1 1/2 tsp.
sugar
dish of icy cold water
Instructions 

First, melt the chocolate with the butter and instant coffee powder on a double boiler. TIP: Use a big bowl to melt the chocolate because everything else will finally get added to it. Let it cool to almost room temperature.

Now, normally chocolate mousse is made with raw yolks. There is no smell of eggs detected once the mousse is done BUT I don't like the risk of raw egg yolks, so I decided to add a small twist of my own and lightly steam the egg yolks, like how I do for my Tiramisu recipe. If you want, you can skip this step and just add the raw yolks into the cooled melted chocolate and continue with the rest of the recipe, make sure you use the freshest eggs you can get to be on the safe/healthier side. But if you're like me and hesitate over the possible side effects of raw yolks, this is what you should do.

Prepare a dish with some icy cold water and have it ready.

Put the egg yolks plus 1½ tsp. sugar and a drop of vanilla in a bowl and again put this bowl over a double boiler and whisk the ingredients together, letting the steam from the pot below warm the egg yolks. Once the color of the yolks turns pale yellow (about 2 minutes), remove from the heat and place the bowl in the dish of icy water whilst continuing to whisk so as to cool the yolks quickly. Then add the yolks into the melted chocolate while whisking or stirring together until they are incorporated. Be careful not to drip water into the chocolate, make sure you wipe the bowl that was in the icy water so nothing drips. (If the chocolate seizes/clumps up/separates, don't worry just add a tsp. or few drops at a time of cold milk and continue whisking until it is smooth and glossy again, don't add too much milk, just a few drops and keep mixing until it smoothens out, it normally doesn't take long)

Set this mixture aside.

Whip the egg whites with the cream of tartar or pinch of salt (it helps the whites hold their shape) until soft peaks form, then add 1½ tbsp. of sugar and continue whisking until peaks are stiff but still shiny and glossy. Set aside.

Working fast, wash and dry the beaters, then beat the whipping cream with the remaining 1½ tbsp. of sugar and vanilla until stiff. TIP: Reserve a bit of the whipped cream to be used for decorating the mousse later if you want.

Now add a third of the whipped egg whites into the chocolate mixture, fold it in, then add a third of the whipped cream...fold it in. Continue this way until both the whites and the whipped cream are all folded into the mixture. Do NOT over-fold otherwise you will lose the light and airy quality. Use a light hand and only fold a few times with every addition to combine.

Pour into a big bowl or individual sized bowls. Cover with cling and refrigerate for at least 4 hours but preferably overnight to set and chill completely.

When serving, add a small dollop from the reserved whipped cream on every bowl and maybe some chocolate shavings or fruit.

Enjoy! :)

 

Comments

when we make chocolate mouse can i add cocoa powder instead of cofee.

Fauzia's Kitchen Fun's picture

Yes you can use cocoa powder, or even omit the coffee entirely and not use anything else in it's place, although the little coffee makes the chocolate flavour so much richer. :)

I have a question,
To melt chocolate do we need to put chocolate, butter and coffee altogether and then turn on the stove? or should we melt chocolate first and then add butter and coffee at the end?

Fauzia's Kitchen Fun's picture

Never melt the chocolate directly on the stove, use a double boiler. Saucepan with water, bowl with chocolate and other ingredients on top of it. You can melt them all together and mix.

Ohkk, Thanku,
Can we use Cadbury Dairy Milk for the mousse?

Fauzia's Kitchen Fun's picture

Yes you can although the mousse may end up being a bit sweeter than needed. Reduce the sugar by about 2 tbsp if using dairy milk.

Thanks a bunch, i will definitly try

Aswkum, How many servings does it make ?

Fauzia's Kitchen Fun's picture

W/Salaam, servings is written right at the top of the recipe.

a\a can I use choco powder instead of coffee?

Fauzia's Kitchen Fun's picture

Yes you can, or even leave it out entirely. Although the touch of coffee enhances the chocolate flavour of the mousse.

salams,fauzia can u temme the difference between whipping cream n double cream..thanx!!ur recipes r great!!!

Fauzia's Kitchen Fun's picture

W/Salaam, both have a high fat content but whipping cream 'whips' up lighter and fluffier making it ideal for frosting cakes and desserts.

Thank you for the fantastic recipe. Can I use whip cream available at the supermarket or do you recommend home made whipped cream.

Your recipes are wonderful !

Fauzia's Kitchen Fun's picture

You're welcome Samudri. I personally buy the liquid whipping cream which I then whip and use as needed. I would not recommend the ready whipped cream or home-made as I personally find that the flavour of those is quite different from the original cream.

Fauzia what do u mean by Folding in..? im sorry it might be a simple term but i dont understand it coz i've recently started learning such desserts.

Fauzia's Kitchen Fun's picture

Always good to ask dear. It means mixing something in with gentle long round strokes using a flat spoon, lifting the batter and turning it on itself slowly, to mix without deflating the ingredient. We use this method when mixing in an ingredient like whipped cream or egg whites because if you mix them vigorously they deflate and you will lose out on the texture and fluffiness.

Thank u sooo much Fauzia :)

Beautiful receipes

any other way of doing mousse rather than using raw eggs, not keen on this idea even with double boiler method, thanks.

Fauzia's Kitchen Fun's picture

Authentic mousse is made with raw eggs, with this method the eggs are cooked, but you can omit them and use gelatine instead. I have personally never tried with gelatine but I believe 1-2 tsp is enough.

Fauzia's Kitchen Fun's picture

W/Salaam, for this recipe you actually need the chocolate otherwise the result will not be as good or even close to the same. Sorry dear.

Fauzia's Kitchen Fun's picture

No, for this you need either double cream or whipping cream, not sour cream.

Tried this recipe ..it turned out lovely I made candy biscuit base..n made individual seeings..thanksalot fauzia n y ea tried Virgin pina collad it was the best ive every tasted...I used powdered coconut cream sachet ..

Salam Fauzia,
Can you please tell if we can whip Half and Half instead of Whipping cream? Thank You.

Fauzia's Kitchen Fun's picture

W/Salaam, best to use either double or whipping cream, not half and half.

aoa,
Dear fauzia i want to make this recipe but i dont have choclate rite now.can we use coca powder instead of choclate,if yes then what wil b da quantity,
JazakAllah sis

Dear Fauzia,
I am confused as to the amount of sugar to be used...your ingredients say 3 tbsp plus one and a half tsp...but in the course of ur instructions, you have used one tsp and 2 tbsp sugar...what do i do? and if i am using dairy milk chocolate, how much sugar do i need to reduce?

Fauzia's Kitchen Fun's picture

Actually all the sugar is used. It should be 1 and half tsp sugar and then 1 tbsp sugar and finally 2 tbsp sugar in the steps. Please go over the recipe one more time.

Assalamualaiqum Fauzia, Hope u r fine. Late Eid Mubarak.
I have little question, do i need to whisk egg's yolk with electric beatter or normal ballon whisk is good enough.
i understood that creame & egg's white i have to beat with electric beatter.
Thanks in advance

Fauzia's Kitchen Fun's picture

W/Salaam, belated Eid Mubarak to you too dear. I normally use an electric beat for whisking egg whites, and just a regular whisk for the egg yolks in this recipe.

Fauzia's Kitchen Fun's picture

W/Salaam, mix in gently using long gentle strokes.

salam sis,is cadbury chocolate block good enough for this recipe?

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is fine.

Assalamualku sister fouziya!
Could u please explain me the folding in step in this recipe.I didn't get it.
Thank you!

Fauzia's Kitchen Fun's picture

Hi, did you make any changes to the recipe? Could be that the whipping cream was not whipped properly so instead of remaining thick it was watery?

hi! the recipe is great thank you so much.....i tried making it but after refrigeration it did not set and was really light so i could not make my chocolate mousse cake.....could you please tell me where i went wrong?

assalam walaikum ... sis can i use galaxy milk chocolate ??

Fauzia's Kitchen Fun's picture

W/Salaam, yes that is ok.

Salam! Is boiler necessary? any other way of melting?

Fauzia's Kitchen Fun's picture

W/Salaam. You can melt in the microwave.

Fauzia's Kitchen Fun's picture

Difficult to approximate chocolate in cups. Best to weigh it.

Please tell me the amount of chocolate in cups..

can u plz tell me what is raw egg???

Fauzia's Kitchen Fun's picture

Umm...egg that is uncooked?

We made these just a few days ago, and it was delicious despite the fact that I made a few mistakes (like not beating the yolks enough!).
Anyways, MaashaAllah it was good. Hope to make it again, InshaAllah. If made correctly, should a spoonful of mousse sort of melt in your mouth? JazaakiAllah khair.

Fauzia's Kitchen Fun's picture

Thank you and yes it should have a lovely light quality.

hello fauzia..
i have made chockolate mousse yesterday at night for todays dinner..but unfortunately my guests are not coming ...would it be alright if i use it tomorow? the taste would be fine or not? dont want to waste my hardwork on it kindly reply me soon

Fauzia's Kitchen Fun's picture

Hi yes it would be perfectly alright for at least 5 days. :)

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