Indulge in the Most Chocolatey Mousse Ever with This Homemade Sweets Recipe

Most desserts known all over the globe and enjoyed across cultures have a specific date dedicated to them.. If you have been thinking of indulging in a delicious cup of mousse for a while and waiting for a sign, this blog is it! Today is not the date to be calorie-conscious and forget diet fads to enjoy one, two or more of the divine mousse that was once exclusive to the French fine dining scene.

Where did chocolate mousse come from?

Originating in France, before the name mousse was christened, it was simply known as the “mayonnaise de chocolat” or chocolate mayonnaise. Such a sublime dessert could only be crafted by an artist, so, it's hardly a surprise that a post-Impressionist painter from France invented it. Henry Toulouse-Lautrec was an artist as well as an experienced cook who invented the chocolate mousse in the late 19th century.

What Makes Chocolate Mousse So Great?

The simplicity of this dessert makes it an immensely popular choice for any diners and a favorite treat for a lot of people. Mousse can be served in cups, martini glasses or even small ice cream dishes with a thin stem. Even mousse seems too basic, you can easily top it with chocolate sauce, chocolate shavings and even fruits like blueberries, strawberries and raspberries. If you've got time on your hands, we recommend you whip up this three-ingredient chocolate mousse recipe, later in this article, we have for you.

Being of French origin, chocolate mousse is simple but rich in flavors and does not use more than five ingredients. Gastronomy is something the French have romanticized and wooed quite well that the essence of their cooking lies in the timing of the dishes and the techniques employed. For this mousse that seems quite simple, the heat has to be just right for the cream to not burn and used in portions for the perfect texture. Without adequate refrigeration, the prepared mousse won’t have that thick and luscious texture that is a pleasure to sink a spoon into.

Three Ingredient Chocolate Mousse

This recipe yields four servings in small cups or ramekins. Adjust the quantity for more or less servings, depending on the number of people you wish to serve.

INGREDIENTS

• 125 ml heavy cream
• 125 gm Cadbury Bournville Dark Chocolate (chopped)
• 3 eggs (refrigerated)
• 10 gm unsalted butter
• 35 gm caster sugar

Instructions

1. Separate egg whites and yolks while still cold. Place the whites in a large bowl and set aside while you work on the yolks in a smaller bowl.
2. Whisk the egg yolks until they reach a uniform texture.
3. We are assuming you have picked up a dark chocolate bar or two. So, chop that up or break into small pieces and also add the butter to a heatproof glass bowl. The bowl should be large enough for its bottom to fit on a metal saucepan. Fill this saucepan with water and simmer it over low to a medium flame. As the water heats, put the glass bowl on top and using a spatula or spoon, stir the chocolate until it completely melts.
4. Keep this aside and whisk the egg whites until stiff peaks form, you can use a hand blender for this. Be careful not to over-whip to avoid spoiling it.
5. Use a spatula to add the egg yolks to the heavy cream.
6. Now, check if the chocolate has cooled down a bit, it should be around 40°C, and while it's still warm, fold it into the egg yolk-cream mix.
7. Measure 1/4th of the egg white mixture and fold it into the chocolate mix.
8. Now fold the chocolate into the rest of the egg white mixture until there are no lumps, give a mix with the spatula if needed.
9. Pour into ramekins of individual serving cups or glasses and refrigerate for at least six hours or overnight for the perfect mousse. Consider serving with a squirt of whipped cream or chocolate sauce.

Helpful Tips

• Instead of using the method above to melt chocolate, you can microwave the chocolate in bursts while stirring in between. Or, stick to the double boiler method – chocolate pieces in a heatproof glass bowl in a pot filled with water – and melt it on your stovetop.
• Mousses often incorporate eggs, without which the texture won’t be right and might resemble a jiggly thing like a custard or something like a thick whipped cream. If someone has an egg allergy or is pregnant with diet restrictions, skip the eggs and butter. Replace heavy cream with whipping cream and a teaspoon of vanilla essence.