Chocolate Mousse is a simple, but a delectable sweet treat that I have not made for a while, but my daughter recently had her 17th and as we had a ‘Cocktail’ party (minus the alcohol) and shot glasses were in over abundant supply, I decided to make little chocolate mousse shots and they were a huge hit!
Years ago, Chocolate Mousse was on every menu, but then it lost favour, I have no idea why, it is beyond yum and because it is so rich it is a great idea to serve in small shot size glasses instead of a larger bowl that can really just be too much (well, for some, anyway!)
(Please excuse the lovely umbrella in the pic, photo editing just not working today) 🙂
RECIPE
-
200 gm good quality Dark Chocolate (I have used 1/2 dark 1/2 milk or even all milk chocolate if making them for kids)
- 30 gm butter, at room temperature, chopped
- 3 eggs, at room temperature, seperated
- 300ml thickened cream (whipped till soft peaks form)
METHOD
-
In a medium sized heatproof bowl, add the chocolate and place on top of a saucepan filled with a small amount of water.
- Turn on the heat to medium and gently melt the chocolate. Do not lift the bowl to check the water level as the steam from the pan will scorch the chocolate and make it thick and lumpy. Stir the chocolate gently until it has melted. Remove the bowl from the heat and add the butter, stirring until smooth. Fold in the egg yolks. Transfer the mixture into a large mixing bowl.
- Beat the egg whites with an electric beater until soft peaks form.
- Gently fold the egg whites (in two batches) into the chocolate mixture.
- Place 24 shot glasses onto a baking tray, and fill the shot glasses with the mousse.
- Refridgerate for at least 3 hours or overnight.
Have you ever made a rich, delectable choccy mousse?
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