Chocolate Mousse
Chocolate Mousse

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chocolate mousse. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chocolate Mousse is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chocolate Mousse is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook chocolate mousse using 4 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Mousse:
  1. Take 1 1/4 (to 1 1/12) bar of semi sweet baking chocolate
  2. Make ready 6 tbsp butter
  3. Prepare 6 eggs
  4. Take 6 tablespoon sugar
Instructions to make Chocolate Mousse:
  1. Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency.
  2. Separate 6 yolks from egg whites (NO yoke in the egg whites!)
  3. Put butter in microwave for approximately 15-30 seconds (don’t let butter boil)
  4. Add all chocolate to bowl and coat in warm butter
  5. Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions
  6. Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes)
  7. Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard.
  8. Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes)
  9. Add chocolate (now less hot) to yolks.
  10. Beat just to mix (medium speed)
  11. Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!
  12. Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over)
  13. Turn upside down above your head to prove your confidence in your mousse ;)

So that is going to wrap it up for this special food chocolate mousse recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!