Chocolate Mousse

What I have for you today is a family favorite dessert that I'm sure you'll love. I'm talking about this irresistible Chocolate Mousse, the recipe of which I got from Laura Vitale. I must admit that I used to enjoy making the quick chocolate mousse version that uses gelatin as binder, but after I tried this recipe, there's no way I'm making the quick version again! This is the real thing, very light and airy just like how a real chocolate mousse should be. This has been part of every special dinner in our house since I found the recipe early last year. It tastes divine, I tell yah! Even those who say they don't like chocolates would definitely love this! 

If making chocolate mousse intimidates you, I'm sure this will help you overcome that! Making chocolate mousse isn't difficult at all. The only difficult part is trying to keep yourself from eating it while it sets! :)

Have a lovely Monday everyone!




Ingredients:
Serves 4

• 2/3 cup bittersweet chocolate
• 2 Tbsp water
• ½ tsp instant coffee
• 2 Tbsp unsalted butter
• 2 egg yolk
• 2 egg white
• 1 tsp vanilla extract
• 4 Tbsp granulated sugar
• 1 cup heavy cream
• confectioner's sugar and strawberries for garnishing 

Instructions:

1. In a bowl, whisk the heavy cream until it forms stiff peaks, set in the refrigerator while you work on the rest of the recipe. In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside.

2. In a small saucepan, add about an inch of water and bring it to a simmer. Place a bowl over the saucepan and add the chocolate, water, instant coffee and butter. Cook over low heat just until the chocolate melts.

3. Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the bowl over the simmering water in the saucepan with the remaining chocolate mixture. Add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently.

4. In a bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture.&nbspFold 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 cups. Cover with plastic wrap and refrigerate for a minimum of 4 to 6 hours to set. (I usually make this the night before so it can set overnight. That gives it a better texture.) Sprinkle with confectioner's sugar and top each cup with fresh strawberry.