Rich and Fluffy Chocolate Mousse
Rich and Fluffy Chocolate Mousse

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, rich and fluffy chocolate mousse. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Choose from the world's largest selection of audiobooks. Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It's actually quite straight forward to make!

Rich and Fluffy Chocolate Mousse is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Rich and Fluffy Chocolate Mousse is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have rich and fluffy chocolate mousse using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Rich and Fluffy Chocolate Mousse:
  1. Prepare 50 grams Chocolate
  2. Make ready 80 grams Milk
  3. Get 5 grams Granulated sugar
  4. Make ready 3 grams Powdered gelatin
  5. Prepare 15 grams Water to soak the gelatin
  6. Make ready 80 grams Heavy cream
  7. Make ready 3 grams Kirsch
  8. Make ready 20 grams Whipped cream to decorate the mousse

Basically, the gelatin will ensure that the whipped cream stays fluffy and stabilized when folded into the melted chocolate. THE EGG YOLK CUSTARD METHOD This technique produces a very rich and. In a large heatproof bowl, melt the chocolate at thirty second intervals in your microwave, until it's smooth and glossy. Cut the butter into chunks and add into the chocolate mixture, giving it another few seconds in the microwave if the residual heat isn't enough to melt it.

Instructions to make Rich and Fluffy Chocolate Mousse:
  1. Melt chocolate in a double boiler. Add water to the gelatin powder and leave to soak in the fridge for 10 minutes.
  2. Put heavy cream in a bowl set in ice-cold water, and whisk until firm peaks form.
  3. Combine milk and sugar into a small saucepan and heat. Stop the heat just before it boils. Pour in the dissolved gelatin and mix everything together with a spatula.
  4. Add melted chocolate little by little, mixing with a whisk with each addition. When it's all blended well, strain the mixture.
  5. Chill until cooled and then stir in the kirsch.
  6. Add 1/3 of the heavy cream and whisk well.
  7. Add the remaining cream and mix. Mind you don't break the foamy texture.
  8. Pour into cups and chill in the fridge until hardened. Whip the to be used as decoration and pipe it on the mousse.

In a large heatproof bowl, melt the chocolate at thirty second intervals in your microwave, until it's smooth and glossy. Cut the butter into chunks and add into the chocolate mixture, giving it another few seconds in the microwave if the residual heat isn't enough to melt it. Heat gently, stirring, until the chocolate is melted. Break the chocolate into pieces and put in a bowl over, but not touching, a pan of simmering water. Whip up a gorgeously light and fluffy mousse for dessert.

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