Rich Dark Chocolate Mousse Recipe

Rich Dark Chocolate Mousse Recipe is a decadent classic chocolate mousse recipe, using dark chocolate that lends its flavour the the mousse. Creamy and silky chocolate mousse can be served at dinner party or simple made for your loved ones.

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Archana Doshi
Rich Dark Chocolate Mousse Recipe
269 ratings.

The Rich Dark Chocolate Mousse is a delicious holiday party food recipe that is made from dark chocolate and whisked up cream and and egg whites. It tastes great with a strawberry compote and may be some whipped cream to top off. I have also shown you in the recipe below on how to make an eggless chocolate mousse. It is simple and a quick recipe and equally delicious too.

I have also used the Sprig Extract of Natural Bourbon Vanilla, which is a very high quality vanilla extract which derives its signature flavour from the finest imported vanilla beans grown in Madagascar

Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup RecipeMozzarella Basil Sandwiches Recipe

Other Mousse recipes that you can try are:

  1. Butterscotch Marshmallow Mousse Recipe
  2. Eggless Mango Mousse Recipe
  3. Thandai Mousse Recipe

Note: To make an eggless mousse add 1 tablespoons + 1 teaspoon of agar agar dissolved in 4 tablespoons of warm water

 

Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

8 Servings

Ingredients

  • 160 grams Dark chocolate , chopped
  • 1 teaspoon Sprig Extract of Natural Bourbon Vanilla
  • 3 Egg yolks
  • 3 Egg whites
  • 1/2 cup Caster Sugar , + 3 Tablespoons
  • 1/4 cup Fresh cream , chilled and strained from water

How to make Rich Dark Chocolate Mousse Recipe

  1. To begin making the Rich Dark Chocolate Mousse Recipe, we will first melt the chocolate. For this, heat about 1 inch of water in a large pan till it boils. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling and melting the chocolate.

  2. In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the chocolate is melted and smooth. Remove from the water bath and set aside to cool.

  3. In a heat proof bowl whisk together the egg yolks, coffee and 3 tablespoons of sugar. Set the bowl in the same water bath, whisking constantly until thick and fluffy almost like a marshmallow. Remove from the water bath and whisk this mixture into the chocolate mixture thoroughly. Allow it to cool completely.

  4. While the above mixture is cooling. In a large bowl, whisk together the egg whites and cream of tartar and gradually beat in the powdered sugar, until stiff peaks are formed.

  5. Using a wooden or rubber spatula, stir half of the egg whites into the chocolate egg mixture to lighten it. Then gently fold in the remaining whites. Gradually add in the heavy cream and whisk gently until soft peaks form.

  6. Transfer the Rich Dark Chocolate Mousse into eight 6 oz ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.

  7. Serve the Rich Dark Chocolate Mousse cold as it is or with whipped cream and berries. You can also sprinkle the mousse with grated chocolate.

For the Eggless Mousse
  1. Heat about 1 inch of water in a large skillet/pan until bubbles form. Reduce the heat to low and maintain the temperature. We will use this skillet water for double boiling.

  2. In a sauce pan add the chocolate and vanilla essence . Set the bowl in the water bath and stir until the coffee and chocolate is melted and smooth. Remove from the water bath and set aside to cool. Once cooled, stir in the dissolved agar agar/china grass.

  3. Once cooled completely add in the heavy cream and whisk gently to combine all the ingredients well.

  4. Transfer the Rich Dark Chocolate Mousse into ramekins or mini cups or a large bowl. Refrigerate for at least 6 hours or up to one day.

  5. Serve this Dark Chocolate Mousse after a meal of Lemon Coriander Soup RecipeMozzarella Basil Sandwiches Recipe.

Archana Doshi

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Last Modified On Friday, 12 October 2018 09:44
     
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