Ingredients: |
Ingredients: 4 ea eggs separated
8 oz cooking chocolate , bittersweet / 70% cocoa finely chopped
¼ cup unsalted butter
¾ cup cream , full fat
¼ TBS caster sugar (superfine white sugar)
2 TBS Water
3 TBS Kahlua or dark rum (Optional)
1 tsp espresso powder (Optional)
1 tsp Vanilla extract
1 Pinch Salt
sweetened whipped cream for garnishment
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Directions: |
Directions:For reliable results, work at a steady pace so your whipped egg whites and cream do not get too warm!
Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients.
Yolks: Whisk yolks until uniform.
Melt chocolate and butter: Break chocolate into pieces and place in a microwave-proof bowl with the butter and water and espresso powder if using. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Add Vanilla and Kahlua if desired. Set aside to cool slightly while you proceed with other steps.
Whip cream: Beat cream until stiff peaks form, being careful not to over-whip .
Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)
FOLD TOGETHER ALL INGREDIENTS:
Fold egg yolks into cream using a rubber spatula – 8 folds max. Some streaks is fine.
Check chocolate temperature: The chocolate should still be runny but warm (ideal 40C / 104F). If too cool or thick, microwave in burst of 5 seconds at a time until runny.
Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Some streaks here are ok.
Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – "smear" the spatula across surface to blend white lumps in – aim for 10 folds.
Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max, but ensure there are no obvious egg white patches.
Divide mixture between 4 small glasses or pots. Refrigerate for at least 6 hours, preferably overnight.
To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely! |
This recipe for Chocolate Mousse is from