The Worlds Greatest Chocolate Mousse!!! (Allegedly)!! (Desserts)

Member Name: luigi0778

Product:	Desserts
Date:	13/02/09 (98 review reads)
Rating:

Advantages: Its chocolate, Its easy to make!

Disadvantages: You need alot of bowls!

This is probably one of the nicest Chocolate Mousses I have ever eaten. Its incredibly simple to prepare and can be made the day in advance of being required, with no problems at all.

It is silky smooth, and has a deep rich indulgent flavour. An what I particularly like about mousse is that it can be eaten at the end of a meal as it is so light it won't make you feel bloated and heavy. An for this reason it will probably be the ideal end to a delicious Valentines meal. *hint hint* =)

You will notice I mention salt in the ingredients, no I am not insane. Salt actually helps intensify the chocolate flavour. The difference is quite noticeable, so it's worth adding. Not to much though, or it will be noticeable for the wrong reasons!

Despite it being very simple, and I mean very simple, this mousse will definately impress whoever you serve it too!! I gurantee it!

So to enjoy this choco-holics dream you will need;



INGREDIENTS
(will make 4 servings)

1 bar (700g) Plain Chocolate with 70% Cocoa solids. A good cooking chocolate will be easier to melt. Buy the most expensive one you can!

1 Cadbury Flake, or similar type chocolate bar.

Pinch of Salt
6 Medium sized eggs seperated. (Yolks in a seperate bowl to the whites).
50g Caster sugar
10ml Dark Rum (Optional)
200ml Double Cream
Knob of Butter (about a large heaped tablespoon size)



METHOD

-Heat a pan of water, and over it, place an oversize glass bowl and into it place the broken chocolate, the butter, and the Alcohol if you are using it.

-Stir the chocolate until it is starting to melt. As a note: DO NOT overheat the chocolate, gently does it. Melt it slowly!!!

-Next "cream" together the egg yolks and the caster sugar in a seperate bowl. Cream, just means whisk together. In this case until its a nice light yellow colour.

-Next in yet another bowl, (sorry!) whisk the egg white to stiff peaks, as if you were making a meringue. (but minus the sugar, as its already in the yolks).

-At this point the chocolate is probably ready, take it off the heat an put to one side, let it cool slightly for 1-2 minutes.

-Next add the double cream into the bowl where the chocolate is, add the pinch of salt and stir together and add the whole thing to the bowl where the egg yolks are. Stir together for a minute or so, so its all well combined and cooled. At this stage it will look quite smooth, and glossy. It should be a nice pouring consitency, but not runny of course!

-Next, and this is the important part!!!!! Add this mixture to the bowl where the Egg white are (previously they were whisked to stiff peaks) and "fold" together gently with a large spoon or spatula. I literally mean gently, or you will knock the air out of the mix, and it wont be light. Keep folding lightly until everything is a nice even colour and then STOP!!! DO NOT fold anymore than you have too, less is best!

-Next pour the mouse gently into ramekins, or glasses, or whatever you want to serve it in.

-Next smash the Flakes into dust (almost) and sprinkle the "fragments" over the top of the Mousse. As much, or as little as you like.

-Next place them into a fridge and LEAVE ALONE for at least 3-4 hours, to set firm. then ENJOY!

Summary: A deliciously rich satisfying Chocolate Mousse, which is embarassingly easy to make.