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! 🙂
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?
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?
assalam walaikum … sis can i use galaxy milk chocolate ??
W/Salaam, yes that is ok.
Salam! Is boiler necessary? any other way of melting?
W/Salaam. You can melt in the microwave.
Please tell me the amount of chocolate in cups..
Difficult to approximate chocolate in cups. Best to weigh it.
can u plz tell me what is raw egg???
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.
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
Hi yes it would be perfectly alright for at least 5 days. 🙂
Asak.
how do i make d mousse stiffer ? mine turned out to b too runny..
n also can it b made using single cream ?
thnks ..
W/Salaam, avoid over-mixing once the whipped cream is added. Also make sure the egg whites are completely at room temperature and whip them in a very clean and dry bowl. This works best with double or whipping cream.
this recipe is such a hit at
this recipe is such a hit at our house! Great recipe and oh so delicious! Thanks!
assalam o alaikom. jazakillah
assalam o alaikom. jazakillah khair for the easy, perfect, step by step, beautifully explained recipes.may Allah reward you for your selfless work.please id like to know if this mousse would come out nicely if made in a mould,if not how can that be acheived.i have a rose shaped mould and want to make mousse in it.plz help jazakillah
W/Salaam, thank you so much
W/Salaam, thank you so much and Ameen to your dua. Try adding some gelatin to the mousse (about 1 tbsp) to firm it up enough so that it can be unmolded. Have not tried that myself but a fan has attempted it and it turned out beautifully. Pic is in the tried and tested album on FB. 🙂
How many eggs do you use for
How many eggs do you use for this recipe?
As mentioned in the recipe, 3
As mentioned in the recipe, 3 eggs.
Asalam Alaikam Fauzia, can i
Asalam Alaikam Fauzia, can i use chocolate sauce instead of melting chocolate at double boiler?
W/Salaam, no you will need
W/Salaam, no you will need solid chocolate that will get melted, not chocolate sauce. The two have very different consistencies.
can I omit the whip cream?
can I omit the whip cream?
No, you should not.
No, you should not.
What is semi sweet chocolate.
What is semi sweet chocolate. Is it plain chocolate
It is baking chocolate. Less
It is baking chocolate. Less sweeter than plain chocolate and used for desserts or baking.
aslm, which chocolate should
aslm, which chocolate should we use? milk chocolate or black chocolate?
W/Salaam, not sure what you
W/Salaam, not sure what you mean by black chocolate. You can use semi sweet or baking chocolate otherwise even milk chocolate will do.
Thank you
Thank you
So semi sweet chocolate
So semi sweet chocolate should have 70% or more cocoa in it. Please clarify.
No, normally semi sweet would
No, normally semi sweet would have about 30% cocoa solids. Please refer to this link: http://candy.about.com/od/candybasics/a/chocguide.htm
Thx a lot fauzia for your
Thx a lot fauzia for your help