Naughty Chocolate Mousse

Cook meter: Amateur
Cost meter:  $

I blame my love of chocolate on my mum. I was a bit of a chubby baby, you know the ones you see with the rolls on their arms and legs. It didn't bother me at the time as the only thing I wanted was to fill my gob with chocolate and butter (insert health warning message here).

Naughty Chocolate Mousse

My mum once said to me, "You were a good baby. All I had to do was give you a block of chocolate and put you in front of the TV and you would be entertained for hours". It is now ten ok,ok, twenty or so years later, and that is still the case. Maybe I am trying to get back to those carefree days when all I was responsible for was swallowing said chocolate, keeping my head propped up to watch Carebears or falling asleep.

Melting Chocolate

So naturally when I set myself a dessert task and came up with the theme Naughty and Nice, I really did it so that I could eat chocolate guilt free (it's for research, I HAVE to do it). I have made mousse before, out of those instant packets, I was really into, along with instant pudding and thought I was totally gourmet. But I have never made it from scratch.
I got this Chocolate Mousse recipe from the Gourmet Traveller Magazine. I just wanted to try it and it didn't take all day or a thousand ingredients to make like the rest of the recipes I usually see in there.
 
Chocolate Mixture

Because I was in a rush I didn't take my time with this recipe like I should have and I don't even know if I made it right, but it tasted good and I ended up eating so much of it that I had to lie down and rub my stomach for a few hours afterwards, so that's got to be good right?

So give it a go, but be warned. This is very rich, and one serve of it was way too much for my now more mature tastebuds. Half portions, that is splitting the recipe between twelve cups instead of six would have been perfect.
 
Chocolate and Cream

Ingredients

300gm dark bittersweet chocolate buttons (70% cocoa solids)
2 eggs
5 egg yolks
165gm white sugar
300ml pouring cream
60ml crème fraîche (I was too cheap and didn't buy creme fraiche)

Method


1. Melt chocolate in a double boiler. That's just a fancy way of saying put a pot of water on the boil and put a heatproof bowl on top.
2. Combine sugar and 60ml water in a small saucepan over low heat, until the sugar dissolves then brush down sides with a wet pastry brush and cook over medium heat until syrup reaches 115C (soft ball stage; 5-7 minutes). I didn't use thermometer and I also didn't know what soft ball stage meant. If someone could enlighten me that would be great. I just left it on till it went all bubbly.
3. Meanwhile, whisk eggs and yolks in an electric mixer until pale.
4. Whisking continuously, gradually add sugar syrup to egg mixture (avoid hitting the whisk and the sides of the bowl) and whisk until cooled.
5. Add chocolate mixture to egg mixture and stir until just combined. Try not to push too much of the air out of the mixture.
6. Whisk cream and crème fraîche in a bowl to soft peaks, then set aside.
7. Fold chocolate mixture through cream mixture, pour into a large bowl or twelve 200ml glasses and refrigerate until set (3-4 hours).

Comments

  1. What a great chocolaty creation!! Chocolate can be a wonderful thing, I love to see my girls eyes light up when I have made something so decadent!

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  2. Delicious chocolate mousse! Thanks for sharing.

    ReplyDelete

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