We’re still learning about France this week, and another recipe from the France: Food and Celebrations* book that we’ve been using that we just had to try is the Chocolate Mousse. According to the Frenchling in this book, this dessert is only for special ocassions, but a great thing about it is that it’s really simple to make.
I think if you have two Thermomix® bowls this is the simplest recipe in the world. I just have the one and it’s still dead simple, just requires a bit of a wash inbetween.
Of course I am trying to teach the kids to cook without the Thermomix® too, so there’s a bit of ‘elbow grease’ required in three sets of whisking, but that’s good for them too. They used the Annabel Karmel Casdon Baking Set which has a fabulous bowl and whisk, perfectly child sized and very effective in whisking.
I had each girl responsible for her own whisking ingredients while I did the chocolate, but managing kids whisking liquids doesn’t leave much time for photo taking!
The original recipe calls for three hours in the fridge, but I’m not convinced by that. After an hour the mouse was almost more of a pudding, whereas initially upon finishing it, I couldn’t resist tucking in a little had to perform a taste test and it was very light and airy.
You can add flavoured chocolate to this to make a flavoured mousse – mint, orange, strawberry, whatever you like. I used dark chocolate in this recipe.
- 150g chocolate
- 2 large eggs, seperated
- 2 tablespoons sugar
- 125g (125ml) whipping cream or double cream
- 1 teaspoon vanilla
- fruit and cream to serve
- Melt the chocolate in the microwave, on a double boiler, in a bowl nestled inside a pot on the stove top (making sure not to get any water in) or however you normally melt chocolate.
- While it's melting, whisk the egg whites to stiff peaks, adding the sugar slowly as you whisk, then put the egg whites in the fridge.
- Next, whisk the cream to stiff peaks, and place in the fridge.
- Finally, in a large bowl add the vanilla extract to the egg yolks and mix until smooth. Pour the melted chocolate slowly in to the egg yolks, stirring all the time.
- Next, add the cream to the egg and chocolate mix, and stir till it's all combined.
- Finally fold in the egg whites. Do not beat, whisk or over stir this as doing so will cause the mousse to collapse.
- Once combined, dish into serving dishes and place in the fridge for 1 - 3 hours to set.
- Top with strawberries, mint leaves and cream for a luxurious finish.
- These instructions are for one bowl. If you have two, melt the chocolate in one and do the whisking in the other.
- Place the egg whites and sugar in the Thermomix® bowl and whisk with the butterfly speed 4 about 1 minute. Keep an eye on it - the freshness of your eggs and the temperature will affect how long you need to whisk this for, and you don't want it to collapse again, so just stop when you reach stiff peaks.
- Scoop into a bowl and set aside in the fridge
- Wash out the bowl and dry thoroughly.
- Pour the cream in and add the butterfly again. Whisk the cream for about 30 seconds/speed 4. Again, keep an eye on it - freshness of cream and starting temperature of cream will affect how long it needs to be whisked for. You don't want butter!
- Set aside the cream, and wash and dry the bowl.
- Add the chocolate to the Thermomix® bowl and chop speed 5, 10 seconds.
- Heat to 50C/Speed 2/ 3 minutes. Meanwhile in a large bowl, mix the egg yolk and vanilla extract and stir to combine. When the chocolate is melted pour in a thin stream whisking together. (Don't pour the egg into the hot chocolate or you'll end up with scrambled eggs.)
- Add the cream to the bowl, whisking to combine.
- Finally, add the egg whites and gently fold them in. If you whisk or stir too vigorously you'll knock all the air out of the egg whites and your mousse will fall flat.
- Once combined, move to your serving dishes and refrigerate for 1 - 3 hours.
- Top with strawberries, mint leaves and cream for a luxurious finish.