Chocolate mousse is a soft, sweet, and creamy dessert that incorporates air bubbles to give it a light and airy texture. It can range from light-and-fluffy to creamy-and-thick, depending on preparation techniques. It can also be sweet or savory, like salmon mousse.
Sweet mousses are typically made with whipped egg whites and whipped cream, and flavored with chocolate, caramel, or various flavorings like mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer feel. Mousses are also typically chilled before being served, which gives them a denser texture.
The strong chocolate flavor and smooth texture of the mousse make this a nice way to finish a lightly-sauced pork, duck or chicken dish. The dessert pairs beautifully with a raspberry coulis (cold sauce) and freshly whipped cream.
Mousse Chocolat- French Chocolate Mousse
- Stand mixer with whisk attachment oor wire whisk
- Medium saucepan
- 6 oz Semi-sweet chocolate
- 1 cup Heavy cream
- 2 tbsp Rum (optional)
- Confectioners sugar, optional
- Melt melt chocolate into cream, stirring, until boiling. Quickly remove from heat to let cool for an hour.
- With a whisk or the whipping attachment in a stand mixer, whip chocolate-cream mixture until stiff. Refrigerate overnight.
- To serve, mix in rum and either spoon or pipe into glasses. Sprinkle with confectioners sugar and, if you're feeling it, top with whipped cream and possibly chocolate shavings.
- Be careful not to whip the cooled cream-chocolate to stiff as it will become too hard overnight in the refrigerator. No loss of flavor but wrong texture.