Sarah- This week is very unique. I have collaborated with @mads.for.food, @mirchitales, and @kitchen_diaries_by_zubda. We decided on something you’d send your neighbor on this festive season of Eid Al-fitr. Each one of us created a different kind of dessert. Please do check out their Instagram and their websites for recipes for this Eid.
I have decided to do a very easy peasy chocolate mousse recipe that will make you scream “OH MY GOOD GOD!!!” lol. This Chocolate Mousse is a soft prepared food that consists air bubble to give it a light airy texture if you follow my instructions. I can’t even tell you how airy the texture is. you will be AMAZED! I know it’s seems like lots of steps but it will be so worth it plus it’s so easy.
In my experience, I think hand beater works better when whipping the heavy cream, it comes together really quickly as compare to when I am using a standing mixer, same goes for the egg white. Beat both at the maximum speed. It will come together in 1-2 minutes.
Do and Don’t
- DON’T bring it to the simmer on high heat, always use medium heat. if you bring it to simmer on high heat I noticed it burns the chocolate mixture.
- When double boiling don’t let the water touch the bottom of the mixing bowl sitting on top, or it will burn your chocolate mixture badly.
- Take out the heavy cream when you are ready to beat it immediately put it back in the fridge covered after beating it.
- When you add the chocolate mixture into the egg white mixture DON’T over mix it!
- Only take one tablespoon from the chocolate mixture and tamper it in with the yolk mixture.
This recipe is made around the year. It’s a great idea for dessert when you’re hosting a party, and you want a dessert that can be made one or two days ahead. It’s gluten-free. As always this recipe is also toddler approved. She loves it. I hope you give this recipe a try. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. we value honest feedback.
Sarah's Chocolate Mousse
- hand beater or standing mixer
- 1/3 cup semi-sweet chocolate chips
- 1 tbsp water
- 1/4 tsp instant expresso powder
- 1 tbsp sweet salted butter
- 1/2 tsp pure vanilla extract
- 2 tbsp granulated sugar
- 1/2 cup heavy whipping cream
- 1 egg white
- 1 egg yolk
- In a bowl, beat the heavy cream until it forms stiff peaks, cover and set in the fridge while you work on next steps in this recipe.
- In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes until it's pale in color and the sugar dissolves, set it aside.
- In a small saucepan, add about 1/2 inch of water and bring it to a simmer on medium heat. Place a small mixing bowl over the saucepan and add the chocolate, water, espresso and butter and over medium to low heat, cook everything together just until the chocolate and other ingridents melt.
- Spoon 1 tbsp of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour all the yolk mixture into your chocolate mixture and mix it well then put it mixing bowl on the simmering water on the saucepan; double boiling it again.
- Add the vanilla extract and stirring constantly, cook over low heat for a minute or until the mixture thickens. Let it cool for a few minutes stirring frequently.
- In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture.
- Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture.
- Pour the mixture into ramekins and refrigerate for a minimum of 4 to 6 hours to overnight.