Have you ever found yourself preparing for a dinner party at your house and you realise that you’re responsible for the dessert too and you want to make something that won’t keep you in the kitchen for hours? Then I have just the solution for you. I own Alida Ryder’s book Simple & Delicious and in it is a quick and easy recipe for good old fashioned Chocolate Mousse. Now some of you may be thinking that chocolate mousse is a boring dessert, but I beg to differ. Sometimes at the end of a meal all you need is a bit of a chocolate fix and what’s so nice about mousse is there is zero effort needed to consume it. Yup you can pretty much suck it down using nothing but your face, if you’re skilled enough in the art of crafty eating like I am.
I have made this particular mousse a couple of times and it has never failed. It comes out smooth, rich and delicious. I haven’t made it the original way with white chocolate, but I’m definitely going to try it next time around. In the version below I use half dark chocolate and half milk chocolate and I’ve upped the chocolate content by 50 grams (what can I say I love chocolate).
The only thing I think you need to give yourself for this recipe is a little bit of time for it to set in the fridge. So if you’re making it for after dinner, whip it up in the morning to give it a good few hours to set. Enjoy and thanks Alida.
· 1/2 cup water
·1/2 cup sugar
· 3 extra large egg whites
· 150 grams chopped up dark and milk chocolate
· 1 cup cream
1.Combine the water and sugar in a small pot and allow to boil for 8-10 minutes until it becomes slightly syrupy.
2. While the syrup is boiling melt the chocolate, I use my microwave for this step and I do it in bursts of 50 seconds as not to burn the chocolate. But you can also melt it in a bowl over a pot of simmering water. Allow to cool slightly.
3. Beat the egg whites until soft peaks start to form.
4. With the mixer running, slowly pour the hot syrup in a thin stream.
5. Then pour in the melted chocolate and beat the mixture until the bowl feels cool again. The mixture is quite flat at this point, but don’t be concerned.
6. Whip the cream until stiff peaks start to form, then fold them gently into the cooled egg/chocolate mixture.
7. Pour the mousse into whatever little cups you like. I use teacups for this recipe because it looks nice and they’re easy to transport from the counter to the fridge.
8. Allow to set in the fridge for 4-6 hours or overnight.
9. You can serve these with a dollop of whipped cream. I add some hundreds and thousands to mine sometimes for fun.