The chocolate mousse is a special dessert. In fact, my mom used to prepare it only on very special occasions or holidays, usually around Christmas.
And since the Merry Season has started, I pulled out my recipes folder and found the wrinkled piece of paper with the chocolate mousse recipe. It was 6 years ago when I wrote it down – following my mom’s instructions via Skype. I was already in London and I wanted to bring this mousse to the office on the last working day before the holidays!
Once all the ingredients are combined together, let the mousse set in the fridge for at least 3 hours. You can leave it in the bowl and scoop it once ready (like ice cream) or spoon it directly into individual portions (in this case, 6 glasses or ramekins).
Delicious Chocolate Mousse
Ingredients
Instructions
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Separate egg yolks from egg whites in two separate bowls. Beat egg whites with an electric whisk, until it gets thick.
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Whisk egg yolks with sugar, until you get a clear cream.
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Finally, whip the cream (but not too hard!).
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Melt the chocolate "au bain marie". Break the chocolate into a heatproof bowl. Add the butter, water, and coffee. Place the bowl over a pan of simmering water. Cook the chocolate until it's melted and smooth (it should take 5 minutes approx.).
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Mix the chocolate with egg yolks mixture. Add the beaten egg whites and gently fold them in. Finally, fold in the whipped cream.
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Spoon the mousse into individual glasses or ramekins. Cover with cling film and place in the fridge for at least 3 hours. Take out the mousse out of the fridge 20 minutes before serving. Decorate with some fresh raspberries (optional).
