![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Maka's Super-Simple Chocolate Mousse
This will seriously impress anybody to whom you serve it. Just be sure to make it up ahead of time so they'll never known it only took you 15 minutes!
Prep: 10-15 minutes
Servings: 4
Ingredients
Directions
Fill a large mixing bowl with enough ice water to float another mixing bowl in.
Heat 5 ounces of the cream in a small saucepan until almost simmering. Do not let it boil or it will curdle! Remove pan from heat and stir in the chocolate pieces until they melt and you have a smooth-looking chocolate sauce. Immediately scrape into mixing bowl and place in ice water to halt cooking. Add the remaining 5 ounces of cream and use your electric mixer to beat the chocolate until it is thick and creamy, forming soft peaks when you lift the beaters out of it.
Wash beaters and dry well. In another mixing bowl, beat the egg white until stiff peaks form. Add the superfine sugar slowly, about a tablespoon or so at a time. Around the time you add the last tablespoon, a glossy stiff meringue should be forming.
Fold the meringue very gently into the chocolate until well-mixed. Spoon into individual serving bowls or parfait dishes (or pipe in for even more elegance) and refrigerate.
Again clean and dry your beaters. Combine 1/2 cup heavy cream, 1/8 teaspoon vanilla extract, and 1 tablespoon powdered sugar into a bowl. Beat with your electric mixer on high until you get nice stiff peaks (about 4-5 minutes).
Top individual servings of mousse with whipped cream and sprinkle with grated chocolate.
* If you don't have superfine sugar, you can run 1/4 cup of regular granulated sugar through your food processor until it is very finely ground.
This will seriously impress anybody to whom you serve it. Just be sure to make it up ahead of time so they'll never known it only took you 15 minutes!
Prep: 10-15 minutes
Servings: 4
Ingredients
- One 4-oz good quality dark chocolate bar plus 1/8 of another, chopped/broken into smallish pieces
- 14 oz heavy cream, divided
- 1 large egg white
- 1/4 cup superfine sugar*
- 1/8 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- Another 1/8 of a chocolate bar, grated, for garnish
Directions
Fill a large mixing bowl with enough ice water to float another mixing bowl in.
Heat 5 ounces of the cream in a small saucepan until almost simmering. Do not let it boil or it will curdle! Remove pan from heat and stir in the chocolate pieces until they melt and you have a smooth-looking chocolate sauce. Immediately scrape into mixing bowl and place in ice water to halt cooking. Add the remaining 5 ounces of cream and use your electric mixer to beat the chocolate until it is thick and creamy, forming soft peaks when you lift the beaters out of it.
Wash beaters and dry well. In another mixing bowl, beat the egg white until stiff peaks form. Add the superfine sugar slowly, about a tablespoon or so at a time. Around the time you add the last tablespoon, a glossy stiff meringue should be forming.
Fold the meringue very gently into the chocolate until well-mixed. Spoon into individual serving bowls or parfait dishes (or pipe in for even more elegance) and refrigerate.
Again clean and dry your beaters. Combine 1/2 cup heavy cream, 1/8 teaspoon vanilla extract, and 1 tablespoon powdered sugar into a bowl. Beat with your electric mixer on high until you get nice stiff peaks (about 4-5 minutes).
Top individual servings of mousse with whipped cream and sprinkle with grated chocolate.
* If you don't have superfine sugar, you can run 1/4 cup of regular granulated sugar through your food processor until it is very finely ground.
