Good Ol’ Chocolate Mousse

mousse1

Fact 1: I’ve never met anyone who does not like chocolate mousse. No one.

(If you don’t like it, leave a comment telling us about it….

if you like it…well then,leave me a comment about that too!!)

Fact 2: Its easily one of the easiest desserts to make which provided maximum satisfaction.

Fact 3: Flavor options are…well, unlimited…since whatever flavor you choose is bound to work.

I, however, prefer the classic chocolate mousse, with nutty or fruity tones.

Intially the idea was to make a white chocolate mousse…but then I remembered, I already had one in the kitty, so decided to do the other “good ‘ol” chocolate Mousse. This one, is loaded with hazelnutty goodness.

What You Need:

- 250gms of dark chocolate (I used 60% cocoa), chopped in bits

- 100gms Hazelnuts

- 3/4 cup of heavy cream

- 2 egg whites

- 2 tablespoons of sugar (if you need it to be sweeter…I didn’t use it any)

- Whipped cream, white/dark chocolate shavings to garnish

How-To:

Preparing the Hazelnuts

- De-shell and roast the hazelnuts in a single layer on a piece of parchment paper at 275 F 15-20 minutes.

- Remove from oven before the nuts brown completely….golden brown is what we want.

- Roll a damp kitchen towel against the nuts and rub the skins off them.

- After the skins come off, roll then dry with paper towels and grind them to fine powder, in a processor.

mousse2

The Mousse

- Halve the amount of cream in two separate bowls.

- Heat one half over a low flame, till bubbles start to appear. Don’t let it boil over.

- Add this cream to the bowl of chopped chocolate and let stand for a minute.

- Whip the egg whites and sugar (if you’re using any), till stiff. An electric beater works perfectly fine unless you’re willing to exercise your arms using a hand-beater.

- Add the egg white foam to the warm chocolate and cream mixture and gently stir centre-out till no white streaks remain.

- Stir in the hazelnut flour into the chocolate. Mix well.

- Whip the remaining cream into soft peaks that hold their shape. Pour the cream into the chocolate mixture and fold in gently.

- Pour in serving glasses/cups and allow it to set in the refrigerator for a couple of hours.

- Garnish with whipped cream (a little of the heavy cream whipped to peaks with confectioners’ sugar) and chocolate shavings (both dark and white, in my case), before serving.

About these ads
Previous Post
Leave a comment

5 Comments

  1. Wow, this sounds great – that spoonful looks like a bite of heaven.

    Reply
  2. otherwisealilly

     /  May 17, 2009

    Thanks for coming by my little page. Your mousse looks great. I have been known in the past to be the only person on the planet that doesn’t like chocolate mousse. But, in recent years I have been dissuaded from that opinion.
    ;)
    a

    Reply
  3. oh myyyyy. ditto that spoonful of heaven :P

    Reply
  1. Chocoholics Anonymous, anyone? « fat.free.brainwaves
  2. A late goodbye to summer « fat.free.brainwaves

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: