Best Ever Chocolate Mousse
CHOCOLATE MOUSSE - what can I say! I have not met anyone who does not like this.
My chocolate mousse recipe is always much in demand as everyone loves it. It has been handed down to me by my late best friend, and we used to make it often many years ago.
Nowadays, I do not add any sugar to it as it does not need it though in the original recipe, it says to add a cup of sugar if using cooking chocolate.
Chocolate is a bit like wine when you cook with it. Use a good one, and your recipe will taste all the better for it. I therefore am always on the lookout for Lindt chocolate at half price. I use the 70% dark chocolate as that is healthier than plain dark chocolate.
I do, in fact have one square of this almost every night as I rarely have cakes or food with added sugar nowadays. That is what happens as we age - things seem to start "wearing out", and sugar levels go up for some odd reason. I used to be able to eat exactly what I wanted, and as much sugar or cake as I wanted without it affecting my sugar levels. Not any more, or is that perhaps why I have a problem now?
Anyway, back to the recipe - one chocolate I also often use is a brand called FREY. This is 69% cacoa, and is available only at Woolworths. It is $2.50 always for 100 g and is just as good as the Lindt chocolate at a much cheaper every day price.
For this one, I used a mixture of these two. The recipe is quite expensive, however it is so worth it!
It is very rich so this recipe goes a long way, as even seasoned chocolate eaters, can only eat a bit.
It is also a very easy recipe to make, with few ingredients. Make sure you do not have wet hands, or any water gets into the egg whites or the chocolate mousse will be hard if the egg whites are not stiff.
When you serve this, also make sure you only serve small amounts, as from experience, if you serve "normal" amounts of this, many people cannot finish it. I, unfortunately, am NOT one of these people as if I did not have this sugar problem, I could eats heaps of this rich, delightful chocolate mousse.
This recipe is by far the best one I have ever tasted, or attempted to make. There is also no cooking other than melting the chocolate in the microwave, so there is very little to wash up as well.
Try this one - your visitors will be impressed, and it is a quick, easy dessert to make.
Serves: About 12
Preparation Time: 5
Cooking Time: 3 minutes
Ingredients
1 packet sponge fingers
Bit of milk to dip them in
6 large eggs
375 g 70% dark chocolate
Instructions
Dip the sponge fingers, one at a time, in the milk. Do not leave them for long, as you do not want them soggy, or they will fall apart.
Line the outside of the dish, or spring-form with these, and also the bottom. If you have any left over, you could put them also in the middle when putting the mixture into the dish.
Melt the chocolate in the microwave in increments of about 45 seconds - this will take 3 or 4 times.
While this is melting, beat the egg whites, separating them carefully so you do not get any water in them. Also make sure you do do get even a smidgen of yellow in them, or they will not get stiff.
Beat them until hard peaks form.
You can make this either in a spring form or in a glass dish, as I have done in this instance. I was taking it out to a birthday party, so it looks far nicer in the glass.
Add the yolks into the melted chocolate mixture - you can do this with a hand beater if you have one, or else beat it with a fork.
When it is thoroughly mixed, gently add in the stiff egg whites.
Mix this carefully, ensuring that it is mixed but do not over-mix it.
Spoon this carefully over the sponge finger, and if need be, cut off the tops of the sponge fingers.
Serve, and top with cream and/or some grated chocolate. Or perhaps even ice cream would go well with it!
My chocolate mousse recipe is always much in demand as everyone loves it. It has been handed down to me by my late best friend, and we used to make it often many years ago.
Nowadays, I do not add any sugar to it as it does not need it though in the original recipe, it says to add a cup of sugar if using cooking chocolate.
Chocolate is a bit like wine when you cook with it. Use a good one, and your recipe will taste all the better for it. I therefore am always on the lookout for Lindt chocolate at half price. I use the 70% dark chocolate as that is healthier than plain dark chocolate.
I do, in fact have one square of this almost every night as I rarely have cakes or food with added sugar nowadays. That is what happens as we age - things seem to start "wearing out", and sugar levels go up for some odd reason. I used to be able to eat exactly what I wanted, and as much sugar or cake as I wanted without it affecting my sugar levels. Not any more, or is that perhaps why I have a problem now?
Anyway, back to the recipe - one chocolate I also often use is a brand called FREY. This is 69% cacoa, and is available only at Woolworths. It is $2.50 always for 100 g and is just as good as the Lindt chocolate at a much cheaper every day price.
For this one, I used a mixture of these two. The recipe is quite expensive, however it is so worth it!
It is very rich so this recipe goes a long way, as even seasoned chocolate eaters, can only eat a bit.
It is also a very easy recipe to make, with few ingredients. Make sure you do not have wet hands, or any water gets into the egg whites or the chocolate mousse will be hard if the egg whites are not stiff.
When you serve this, also make sure you only serve small amounts, as from experience, if you serve "normal" amounts of this, many people cannot finish it. I, unfortunately, am NOT one of these people as if I did not have this sugar problem, I could eats heaps of this rich, delightful chocolate mousse.
This recipe is by far the best one I have ever tasted, or attempted to make. There is also no cooking other than melting the chocolate in the microwave, so there is very little to wash up as well.
Try this one - your visitors will be impressed, and it is a quick, easy dessert to make.
Serves: About 12
Preparation Time: 5
Cooking Time: 3 minutes
Ingredients
1 packet sponge fingers
Bit of milk to dip them in
6 large eggs
375 g 70% dark chocolate
Instructions
Dip the sponge fingers, one at a time, in the milk. Do not leave them for long, as you do not want them soggy, or they will fall apart.
Line the outside of the dish, or spring-form with these, and also the bottom. If you have any left over, you could put them also in the middle when putting the mixture into the dish.
Melt the chocolate in the microwave in increments of about 45 seconds - this will take 3 or 4 times.
While this is melting, beat the egg whites, separating them carefully so you do not get any water in them. Also make sure you do do get even a smidgen of yellow in them, or they will not get stiff.
Beat them until hard peaks form.
You can make this either in a spring form or in a glass dish, as I have done in this instance. I was taking it out to a birthday party, so it looks far nicer in the glass.
Add the yolks into the melted chocolate mixture - you can do this with a hand beater if you have one, or else beat it with a fork.
When it is thoroughly mixed, gently add in the stiff egg whites.
Mix this carefully, ensuring that it is mixed but do not over-mix it.
Serve, and top with cream and/or some grated chocolate. Or perhaps even ice cream would go well with it!
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