Chocolate Mousse and heaven in a bite

Posted on Jan 28, 2013 in Blog

I am sure that by now most of you may have understood my passion for chocolate. It is something innate, that I have carried with me ever since I was little. I don’t just eat chocolate, I treat it as a prized possession, something I will never part from or share for that matter. I don’t share chocolate! I don’t just pop a praline into my mouth, chew, swollow and that’s it. I savour the moment, enjoy the flavour, the texture and the beautiful melting sensation.

I completely love working with chocolate. Having my hands coated in silky ganache while I roll truffles, watch melted chocolate drop smoothly off the spatula or spread it lavishingly to coat a delicious cake. There is so much that can be done with this wonderful, fascinating masterpiece.

My latest attempt were mini chocolate caramel tartlets. Crispy, delicate chocolate pastry filled with dulce de leche and coated with a smooth chocolate ganache. Heaven in a bite. Absolutely delicious and hard to resist after having the first. I immediately knew they wouldn’t last long after biting into the first one. The wonder of chocolate is that it is so versatile and works well when combined with a variety of other ingredients, giving marvelous combinations and creating terrific flavours.

Mini Chocolate Caramel Tartlets

Mini Chocolate Caramel Tartlets

Another successful trial was chocolate mousse. I believe it is a fantastic, sophisticated dessert with its light airy texture. It is always a winner and can be prepared ahead, therefore making life a little bit easier. This version calls for the use of whisked egg white, leaving out the yolk. It may be served in teacups, ramekins or in wine glasses according to one’s preference.

Chocolate Mousse

Chocolate Mousse

Here is what you need for 4 persons:-

85g dark chocolate , 70%

1 tbsp cocoa powder, plus extra for dusting

½ tsp coffee granules

½ tsp vanilla extract

2 egg whites

1 tbsp golden caster sugar

50g full-fat Greek yogurt

handful raspberries or strawberries, to decorate

Chop the chocolate very finely and put it into a large bowl that will fit over a pan of simmering water. Mix the cocoa, coffee and vanilla with 2 tbsp cold water, and pour over the chocolate.

Place the bowl over the gently simmering water, give it all a stir, then remove from the heat. Leave with the bowl of chocolate still over the water, stirring occasionally to check when melted.

Stir the melted chocolate, it will be quite thick. Stir in 2 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.

Whisk the egg whites to fairly soft peaks, then whisk in the sugar until thick and glossy. Beat the yogurt into the cooled chocolate. Fold about one-third of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in – being careful not to over-mix or you will lose the volume of the mousse. Spoon into 4 small cups or (125-150ml) ramekins and chill for a couple of hours, or overnight.

Dust with cocoa powder and decorate with raspberries or strawberries.

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One Comment

  1. This looks spectacular! I understand your passion for chocolate, there’s nothing like it in the world! Beautiful desserts, will surely give them a try!

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