I love chocolate. And that naturally makes me affiliated to chocolate snacks, desserts and treats. No other time of the year is more beffiting for chocolate indulgence more than Valentine’s week. And I will treat you to the same :). Also, if you have been out of the loop, one of my FAVORITE bakers, Ginah and I are giving out the most velvety, delicious cakes on Saturday for three lucky winners. Learn from this Instagram post how you can win.
I made this chocolate mousse and as I am writing this, I wish I could just make another batch and try it out. Most of the mousses I have tasted are usually very rich, and rather dense in my opinion, but delicious none the less. I decided to make mine very light and airy. Trust me, this is so easy!
COOK TIME:90 MINUTES SERVES:3
100 ml of whipping Cream
45 g of milk chocolate
2 egg whites
1 tablespoon of sugar
2 tablespoons of red wine
Strawberry and white chocolate for garnish
Roughly chop your chocolate and place it in a bowl with your wine and melt it in a microwave. This will take about 30 seconds. Mix it all up then set aside. I used wine, but you can use whiskey, creme liqueur or rum too. Remember, a tablespoon of two is enough. Do not get carried away 😀
Pour your whipped cream into a bowl and beat the cream until it forms soft peaks. Set aside and hold at room temperature. I used the whipping cream by brookside.
In a separate bowl, crack your egg whites. I have tried once before separating egg whites and egg yolk the way I see chefs do on TV, and yes, I always fail. So I crack a tiny hole on one end of the egg and let the egg white seep through.It is a fool proof egg white separating for dummies. You can use my method until we learn to separate whites form yolks like pros.
Add the sugar to the egg whites and beat these two. They will at first turn pale yellow, then turn white. Stop when this has formed stiff creamy peaks. Set aside.
Transfer the chocolate into the egg whites bowl and fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.
After it has set, serve in your bowls.
Garnish with fresh strawberries and white chocolate shavings and serve.
Chilled, creamy, chocolety bowl of goodness! #SoGood
I particularly enjoyed how the taste of the strawberry melded with that of the chocolatey mousse. I secretly wished I had more. Either way, I thoroughly enjoyed this.
Hope you try this chocolate mousse out too :))
Get the recipe here: