Bitter Chocolate Mousse
8 servings
40 minutes
Dark chocolate mousse is an exquisite dessert rooted in European culinary traditions that value depth of flavor and delicate texture. Historically, chocolate mousses became popular in France and then won the hearts of gourmets worldwide. This mousse features a rich, slightly bitter taste with a velvety consistency that perfectly complements the sweet notes of sugar and cream. The addition of coffee adds a subtle spiciness that enhances the chocolate aroma. This dessert is ideal for concluding a refined dinner or romantic evening. It is served chilled, garnished with fresh berries, a mint leaf, or light chocolate shavings, making it even more sophisticated. It melts in your mouth, leaving a pleasant aftertaste and a sense of true enjoyment.
1
Whip the cream with a blender or mixer at maximum speed until thick consistency (it took me about 3-4 minutes). Put the whipped cream in the refrigerator.
- Cream 35%: 200 ml
2
Whisk the egg yolks with sugar until the mixture turns pale and the sugar dissolves.
- Chicken egg: 3 pieces
- Sugar: 3 tablespoons
3
Melt chocolate, butter, coffee, and water in a water bath. If you don't like overly chocolatey flavors, skip the coffee and replace part of the chocolate with milk chocolate. The dish with chocolate should not touch the water — this is important. As the chocolate and butter start to melt, stir very thoroughly with a spatula. Do not overheat or overcook the chocolate; as soon as you achieve a smooth, homogeneous texture, remove it from heat immediately.
- Dark chocolate: 200 g
- Butter: 3 tablespoons
- Instant coffee: 1 tablespoon
- Water: 3 tablespoons
4
Let the chocolate mass cool slightly and add a little to the yolks. This way, you temper them (gradually heat them with chocolate) and prepare them for the hot chocolate. If you mix the entire mass at once, the yolks may curdle. After that, add the remaining chocolate and gently mix with a spatula until homogeneous.
- Chicken egg: 3 pieces
- Dark chocolate: 200 g
5
Next, we need to whip the egg whites into a foam. This will be our third component. It will take 5-10 minutes; we need good oxygen enrichment and a stable foam. Add the egg white foam to the chocolate mixture and mix until homogeneous. Incorporate the egg whites gently by rotating the bowl with the chocolate mixture along its axis.
- Chicken egg: 3 pieces
6
Take the cream out of the fridge and mix it with the resulting mass.
- Cream 35%: 200 ml
7
Pour the mousse into molds and be sure to cover each with plastic wrap or foil. This prevents the formation of an unpleasant crust. Initially, the color of the mousse will be lighter than in the photo, but don't be deceived; it will darken nicely in the refrigerator.
8
It's best to leave the mousse in the fridge overnight. During this time, its divine chocolate flavor will fully develop.