Here’s a variant of the classic chocolate mousse recipe.We will marry the sweet chocolate mousse with Chantilly cream and a red fruit sauce for a tangy touch. You can do this recipe in 3 steps. It’s quite easy and you’ll impress everyone as a result. So let’s go through the recipe:
The chocolate mousse:
- 4 eggs
- 4 tbsp powdered sugar
- 3/4 ounce (20g) butter
- 5 chocolate bars 70% cocoa
1. Melt the chocolate with the butter over low heat, without boiling.
2. Whisk the egg yolks along with sugar until it gets white. Stir in the melted chocolate.
3. Mount the egg whites until stiff and incorporate them gently in 4 steps with a wooden spoon. Be careful to bring the spoon from the bottom of the dish up to incorporate the whites without them falling.
4. Pour into serving glasses and place in the freezer for 3 hours before serving.
The whipped Chantilly cream
We’ll use a siphon to make the whipped cream; it’s almost impossible to fail with this tool. Anyway if you want to do it by hand, follow these tips or read this comprehensive article about whipping cream.
- 1 2/3 cup (40cl) of liquid whipping cream
- 4 tbsp icing sugar
Pour in the cream and sugar alternately into the siphon. Close the drain, place the cartridge, and shake 3 times vigorously. Place the siphon lying in the fridge for at least 3 hours before serving.
The coulis and serving
1. Cook the berries of your choice over low heat with sugar. Pass it through a Chinese strainer and let it cool.
2. When your chocolate mousse is ready to serve, remove the glasses from the freezer; remove the siphon from the fridge and shake vigorously again 3 times before dropping the whipped cream on the frosty chocolate mousse; then pour the sauce over the top. Serve as soon as possible.
3. With the remaining whipped cream, treat yourself with a cappuccino by pouring cream on your coffee!
4. Replace the siphon in the refrigerator for the next day.