Tripple Chocolate Mousse
Tripple Chocolate Mousse
Mousse is derived from the French word mousse which means "lather" or "foam". A mousse is a stable prepared food that incorporates air bubbles to give it a light and airy texture. Depending on how it is prepared, it can range from light and fluffy to creamy and thick.
A dessert mousse is a form of dessert typically made from egg and cream (classically no cream, only egg yolks, egg whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pured fruit. Once only a specialty of French restaurants, chocolate mousse entered into American and English home cuisine in the 1960s.
Ingredients
250g Dark Chocolate
2 x Eggs Separated
2tbls Sugar
250ml Cream
tsp Vanilla (or liqueur)
Directions:
1. Beat the egg yolks with 2 Tbls sugar.
2. In a pot, heat cream until it just boils then take off the heat and beat in the egg and sugar mixture.
3. Return to the heat very briefly, stirring constantly. Do not boil! Then remove from the heat and add the chocolate and vanilla (or liqueur) immediately and stir until it melts into the egg, cream and sugar mixture.
4. Beat up egg whites until they form soft peaks. That is when you pull the beater out a sharp point is left, but it falls over sideways.
5. Fold the beaten whites into the chocolate mixture until they are combined and then spoon into serving cups, glasses or whatever you choose to serve or store it in.
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