Chocolate Mousse (with no cream and yolks!)
Not surprisingly at all, my chocoholic son loves eating chocolate mousse. Having said that, my son has made numerous requests for me to make this super-easy dessert and yet, I have hardly make any for him.
Why? - You might ask. My main reason is because most of the chocolate mousse recipes that I have come across contain mainly cream (with 35% fat or above) and egg or egg yolks and making them in the minimal four serves are usually too much, rich and heavy for us to finish. Typically when we buy just one serve of chocolate mousse from shops, the very least amount of this rich dessert is usually so much easier for three of us to share and finish...
Then, I came across this recipe, Raymond Blanc's basic chocolate mousse from Angela's blog, My Golden Pear. Angela has found this fantastic chocolate mousse which contains only chocolate and egg whites which I'm really keen to try...
With 10g of added sugar in per serve (or even less if you divide the servings further) and no cream at all, these chocolate mousse are not overly sweet and rich. Although I've made three serves of these light and fluffy chocolate mousse, the three of us still strangely prefer to share one serve and save the other two to share on tomorrow and the day after. Maybe we do like chocolate mousse and only like to eat it in a moderate amount without being overly indulged. Or maybe, we just like sharing... LOL!
Overall, I must say that I would highly recommend this if you are after a light and delicious chocolate mousse recipe. This is really good!
Here's the recipe from BBC food recipes
(with my modifications and notes in blue)
Ingredients
170g good-quality dark chocolate, minimum 60 % cocoa, roughly chopped
(I used Callebaut chocolate with 70% cocoa)
7 free-range egg whites
¼ tsp lemon juice
40g caster sugar
Method
1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Instead of using this method, I have used microwave with low power to melt my chocolate.
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg white will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
4. When the chocolate has melted, remove the bowl from the heat.Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2-3 hrs, or until set.
Note: Using 3/7 of the recipe, I have made 3 serves of chocolate mousse all divided with 3 glasses.
Enjoy this treat.
Please support me and like me at Facebook...
Why? - You might ask. My main reason is because most of the chocolate mousse recipes that I have come across contain mainly cream (with 35% fat or above) and egg or egg yolks and making them in the minimal four serves are usually too much, rich and heavy for us to finish. Typically when we buy just one serve of chocolate mousse from shops, the very least amount of this rich dessert is usually so much easier for three of us to share and finish...
Then, I came across this recipe, Raymond Blanc's basic chocolate mousse from Angela's blog, My Golden Pear. Angela has found this fantastic chocolate mousse which contains only chocolate and egg whites which I'm really keen to try...
With 10g of added sugar in per serve (or even less if you divide the servings further) and no cream at all, these chocolate mousse are not overly sweet and rich. Although I've made three serves of these light and fluffy chocolate mousse, the three of us still strangely prefer to share one serve and save the other two to share on tomorrow and the day after. Maybe we do like chocolate mousse and only like to eat it in a moderate amount without being overly indulged. Or maybe, we just like sharing... LOL!
Overall, I must say that I would highly recommend this if you are after a light and delicious chocolate mousse recipe. This is really good!
 |
| Our chocolate mousse served with chocolate flakes |
 |
| It is essential to make these with good quality chocolate. |
 |
| Beating the egg whites for nice and fluffy mousse texture |
 |
| Very light and creamy mixture |
 |
| For a finishing touch, shave some chocolate flakes... |
 |
| ... and sprinkle them generously on each serve of mousse |
 |
| Enjoy! |
(with my modifications and notes in blue)
Ingredients
170g good-quality dark chocolate, minimum 60 % cocoa, roughly chopped
(I used Callebaut chocolate with 70% cocoa)
7 free-range egg whites
¼ tsp lemon juice
40g caster sugar
Method
1. Melt the chocolate in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Instead of using this method, I have used microwave with low power to melt my chocolate.
2. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent over-whisking.
3. Add the sugar and continue to whisk until firm peaks form when the whisk is removed. Do not whisk beyond this stage - the egg white will start to collapse and separate into dry froth and runny liquid, and you'll lose all the air that you've whisked in.
4. When the chocolate has melted, remove the bowl from the heat.Whisk one-third of the egg whites into the hot chocolate quickly and vigorously, until thick and well combined - if you add the egg whites in too slowly, their cold temperature can make the hot chocolate seize, solidify and result in a lumpy mousse.
5. Fold the remaining egg whites into the chocolate mixture, using a spatula, until all of the egg white has been completely incorporated into the chocolate. Don't overmix at this stage as you'll knock out the air bubbles and the mousse will be dense.
6. Spoon the mousse mixture into four Martini glasses. Chill in the fridge for 2-3 hrs, or until set.
Note: Using 3/7 of the recipe, I have made 3 serves of chocolate mousse all divided with 3 glasses.
Enjoy this treat.
Please support me and like me at Facebook...
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