Making Perfect Chocolate Mousse
Chocolate Mousse, an elegant dessert, became popular in the United States in the last part of the 19th century. The rich and frothy dessert is usually made with eggs, chocolate and cream. Mousse is a French word meaning foam. Julia Child’s chocolate mousse recipe uses egg yolks, sugar and butter and instead of cream, Julia uses egg whites. Today, most people do not want to eat raw eggs, so I began looking for an eggless version of chocolate mousse. I found three alternatives. The first and the most simple uses chocolate, sugar and whipped cream. Simple to make, this recipe results in a rich, dense mixture with an intense chocolate flavor.
Eggless Chocolate Mousse
Ingredients for 6 people:
3.5 ounces (100 g) dark chocolate (70% chocolate)
5 ounces (150 ml) heavy (thick) cream
1 ounces (25 g) sugar
- Break the chocolate into pieces and then melt it, using just enough heat to gently melt the chocolate. Stir the chocolate with a wooden spoon as it is melting.
- While the chocolate is melting, add the sugar to the cream and then whip the cream until it is foamy.
- Once the chocolate is melted, “fold” in the whipped cream.
- Spoon the mixture into attractive glasses. Place the glasses in a refrigerator for at least an hour before serving, to allow the chocolate to cool.
Preparation Time: 15 Minutes Cooking Time: 5 Minutes
Another eggless version of this French classic uses gelatin as the thickening agent. I have not yet tested this one. It looks easy. I found this one on the Food Network. Hershey also has a Chocolate Mousse recipe.
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
The third option for an eggless chocolate mousse is based on using ricotta cheese. Fast, easy and delicious, this is my favorite recipe. I came across this recipe in the January issue of Real Simple.
Chocolate Ricotta Mousse
1 15 ounce container of ricotta (about 2 cups)
2 tablespoons confectioner’s sugar
4 ounces semi-sweet chocolate, melted.
(Plus a little more for topping)
- In food-processor, blend ricotta, sugar and melted chocolate.
- Divide among bowls and top with shaved chocolate.
The mousse can be refrigerated until ready to serve. Up two days.
Bring to room temperature before serving.