Chocolate Mousse

Chocolate mousse is a combination of chocolate, eggs, sugar, and cream. When making a chocolate mousse it is important to beat the ingredients separately to give them volume in structure. When all the ingredients have been beaten independently they must hen be folded into each other gently to create a dessert that has all the fullness of all the ingredients and yet be light and fluffy. Chocolate mousse can be different flavors and also have other ingredients such as fruit added to it. There are white chocolate mousse recipes, chocolate and strawberry mousse recipes, cookies and cream with chocolate mousse recipes, and many other creative variations.

Chocolate mousse can be made with alcoholic beverages, too.

A popular mousse involving alcohol is called Bailey's Chocolate Mousse.

The recipe requires ¼ th cup Bailey's Irish Cream

16 oz. semi sweet chocolate

4 oz. unsweetened chocolate

4 teaspoons coffee (espresso is better) brewed

2 teaspoons sugar

4 teaspoons water

1 qrt. Heavy cream

1/2 cup of egg white

3/4 cup of sugar

The cooking process is as follows:

Bailey's, chocolate, and coffee are to be melted together over low heat.

Sugar and water should be simmered together to approximately 225 degrees. (Water and sugar caramelize at 232. Use a candy thermometer to measure heat).

Egg whites should be whipped until stiff. Sugar/water syrup should be added to egg whites, and whipped for approximately 10 minutes or until eggs volume has increased and mixture has cooled off.

Egg mixture should then be gently folded into chocolate mixture.

Heavy cream and sugar should be whipped until the mixture forms stiff peaks from whipping.

Mixture should then be gently folded into chocolate mixture.

The mousse should then be poured into dishes or molds and left in the fridge to set.

When the mousse has set for a while and is firm it is ready for eating.

Enjoy!