Chocolate Mousse truly is a love affair of mine. I love everything about it, the process of melting the chocolate and smelling it, the smell of the vanilla and cream, the fluffiness of the entire dessert and the rich velvety taste of the chocolate. I know American’s love their chocolate but I think more in the sense of chocolate chip cookies and chocolate cakes, I don’t see chocolate mousse a lot on the dessert menu. Chocolate Mousse is a much loved dessert in Germany. This dessert is really easy and quick to make and never fails to make a big impression, especially if you fill it into nice little glass dishes like martini glasses and decorate it with some whipped cream and shaved chocolate or just a raspberry and mint leaf.
This recipe though is not for the faint of heart – it uses 5 raw eggs – if you are “afraid” of eating raw eggs then this particular recipe is not for you. I would think you can use pasteurized eggs instead of fresh eggs but I have never tried out pasteurized eggs and don’t know if they would alter the taste. I am making this recipe now for a long time and have never gotten sick from eating raw eggs – just make sure you select really good eggs (organic, free range and super fresh).
My recipe uses the darkest chocolate you can find (I am using 72% Ghirardelli chocolate) but if you like it a little bit sweeter you can make the mousse with any chocolate you like.
2 bars of really good chocolate (Ghirardelli is my favorite)
4 really fresh eggs
4 tablespoons of sugar
1 packet of Vanilla sugar
1 cup of heavy whipping cream
1. Break the chocolate into pieces and melt in a double boiler. Remove from the heat once the chocolate is completely melted and let cool until the chocolate is just slightly warmer than body temperature. If the chocolate is too hot your egg yolks will cook when you combine the egg yolk cream with the chocolate, if its too cold the mixture will seize and you will have clumpy chocolate pieces in the mouse – which is not really terrible, its just not a smooth mousse.
2. Whip the cream with the vanilla sugar to soft peaks, then refrigerate. Make sure your bowl is cold and the beater attachments are clean and cold, otherwise you can’t get the cream stiff. Same applies for the egg whites.
3. Divide the egg yolks and egg whites.
4. Beat the egg whites with a little bit of sugar (1 tablespoon) to stiff peaks and then also refrigerate. Beat the egg yolks with 2 tablespoons of sugar for 3-5 minutes until you get a nice light yellow creamy consistence.
5. Now comes the assembly: pour the egg yolk mixture into the chocolate, then fold in the whipped cream and last fold in the egg whites. Don’t whisk the egg whites into the chocolate, you have to fold them in gently; the egg whites is what makes the mousse super fluffy.
6. Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for 3-4 hours. (The mousse can be refrigerated for up to a day.) Serves 5-8, depending on the size of the servings.