Friday, November 27, 2009
Chocolate Mousse-Mousse Gelata Di Cioccolato
Fancy whipping up some good old-fashioned Chocolate Mousse for dessert? Well, try this light and velvety mousse recipe which I had adapted from The Harry’s Bar Cookbook. The recipe suggests serving the chocolate mousse with some chocolate sauce, however, I personally prefer pairing the fantastic mousse with raspberry coulis. The slight tartness from the raspberry provides that perfect balance with the chocolate mousse. I love it. Anyway, I have included both the chocolate sauce and the raspberry coulis recipes here. You take your pick, enjoy! :-)
Chocolate Mousse- Mousse Gelata Di Cioccolato
1 Egg White, at room temperature
1/4 Cup (55 g) Sugar
2 oz (60 g) Unsweetened Chocolate, cut into bits
1/4 (60 ml) Water
3 Egg Yolks
1/4 (55 g) Cup Sugar
1 Cup (250 ml) Heavy Cream
Chocolate Sauce (recipe to follow)
Raspberry Coulis (recipe to follow)
For the meringue: In a medium size bowl, beat the egg whites until they are almost stiff. Gradually beat in the sugar. Beat until the meringue is very thick and glossy.
For the chocolate mousse: Put the chocolate in top of a double boiler with water. Heat over simmering water, stirring occasionally, until the chocolate is melted and smooth. remove it from the heat.
Using an electric beater, beat the yolks with the sugar until they are thick and pale. Whisk the chocolate into the mixture until thoroughly combined.
Fold the meringue gently but thoroughly into the chocolate mixture. Beat the cream until stiff and gently fold into the mixture. Put the mousse in small serving dishes and chill it. Serve with chocolate sauce or raspberry coulis.
2/3 Cup (160 ml) Water
3/4 Cup (165 g) Sugar
1/4 Cup (15 g) Unsweetened Cocoa Powder
1 oz (30 g) Unsweetened Chocolate, cut into bits
Combine the water and sugar in a saucepan and bring it to a boil. Whisk in the cocoa and return to the boil. Off the heat, whisk in the chocolate until it is melted.
2 Cups Frozen Raspberry, lightly thawed
2 to 3 Tbsp Sugar
Blend the raspberry and sugar in a blender or food processor until pureed. Add more sugar, if desired. Then press the mixture through a strainer to eliminate the seeds.