To start the chocolate mousse, I’m going to fill my bottom panel platter with water and put it on the stove and turn it to high to bring it to a boil. Double boiling like this so I’m not applying direct heat to the chocolate, it’s just the steam from the boil will be coming up and cook that chocolate. I am using semi-sweet chocolate and while that’s cooking I’m going to separate my egg yolks. We’re going to need 8 egg whites and 4 egg yolks, try and split it evenly and let the white full down.
Just stir the chocolate mixture and wait until it’s completely melted. The chocolate is now nice and creamy, all the chunks are gone, just let it cool for a couple of minutes. And about a half of cup of Kahlua, I’m going to add ½ cup of coffee and then add egg yolks one at a time. You don’t have to be precise, some add them all at once. Slowly mix them in, just nice and creamy, gradually add sugar to 1 cup of heavy cream.
Let’s get rolling, keep beating. I’ve been beating for about 5 minutes and it’s starting to get thicker, forms in peaks so I can just start adding a little bit more sugar and when you drag up your whisk forms that nice stiff peak there. Start beating egg whites added with a dash of salt for 5 minutes, you don’t need to get it stiff as the whip cream but whisk it until it gets nice and foamy. Try and drag your whisk through and it when it stays like that, that’s exactly what I wanted.
Now I’m ,going to fold them into the cream, start slowly at first, just fold softly and don’t want to break that porous ness of the egg whites just fold very carefully, softly. Just like doing a scooping motion around and lift up like bring it over and fold it in like that. Then we’re going to fold our cream and egg mixture into the chocolate. I don’t really want to break the foam, try and lift the chocolate to get nice and sort of porous gets that foam consistency from the egg white mixture.
Mix it around, we’re going to use the same motion here that you’re using just go round the bowl with the spoon, fold it up over. Try and get it all that cream mixed in there. Pour mousse into in to ceramic cup, fill up nicely like that and then put it in the refrigerator for about four to eight hours to chill.
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