What do I like about chocolate mousse?
Well, the question should really be, “What I don’t like about it?”.
Its chocolate, its as sweet or bitter as you want it to be, it can have any added flavor that you’d want, fruits, nuts, foam, requires far less time to set than ice-cream or semi-freddos (a highly attractive feature to seek for in recipes, when it comes to impatient bums like me), it melts in your mouth, and what not.
So, I tried to choose between a sumptious honey-chicken-prawn-pilaf dinner and a white chocolate mousse, for the sole reason that I didn’t feel like making both….but ultimately ended up doing so, anyway.
This time its a white chocolate mousse…
- 100gms white chocolate
- 1 heaped tablespoon of unsalted butter
- 2 egg yolks
- 1 egg white
- 50gms heavy cream
- 4 teaspoons of castor sugar
- vanilla essence (I used 2-3 drops of a really strong one)
- Melt the chocolate and butter in a bain marie. Take it off the heat after the chocolate’s melted. Let it stand for minute and beat in the egg yolks.
- Lightly whip the cream (lightly…only soft peaks).
- Combine the chocolate and cream well.
- Beat the egg white till it holds its shape, gradually adding the sugar in.
Try the inverted bowl test. The white should be whipped to such a consistency that, if you hold the bowl inverted, it shouldn’t plop out!
I usually hold it over my head…but that’s me.
- Fold on the chocolate-cream mixture into the egg white gently.
- Pour in glasses and chill in the freezer, till set. 2-3 hours should do it.