Mousse is a type of dish that incorporates air bubbles to yield a light and airy texture, there are two types of mousse one is the popular dessert mousse where it is traditionally made from eggs and either pureed fruit or chocolate and another type is the savoury mouse where it is made out of pureed meat or fish. For this post we will be making the sweet variant which and it will be the chocolate mousse.
Mousse might have originated from the Italian “Zabaione” which is a dessert made with egg yolks, sugar, sweet liquor. The Spanish introduced the chocolates to the French in the 17th century. Then in the 18th century savoury mousse was created, the French then combined the chocolate and the process of making savoury mousse together which gave birth to the Chocolate Mousse, initially it was a specialty of French restaurants until it made into the American and English cuisine during the 1960’s
I guess this is one of the all-time favourite desserts of everyone, a very light and airy chocolate sweet dessert which is good after a heavy lunch or dinner meal.
75g dark chocolate, chopped
75g milk chocolate, chopped
1/2 tsp granulated coffee
1 1/2 tbsp milk
1/4 cup caster sugar
1 cup cream + some for topping
- Place the chocolates and milk in a double boiler then stir until melted, add coffee and continue to stir until coffee is totally incorporated with the chocolate. Remove from heat but leave in the boiler, set aside to cool slightly.
- Separate egg yolks with egg whites, place on different bowls.
- Place eggs yolks and sugar in a bowl then beat until creamy using a hand mixer.
- Mix together eggs yolks mixture and melted chocolates.
- Whip the cream then fold into the chocolate mixture.
- Beat egg whites until it forms stiff peaks then fold into the chocolate mixture.
- Place in serving glasses then chill for at least 2 hours.
- Remove from the fridge, top with whipped cream, cocoa powder and shaved chocolate then serve.