I've been having a bit of a craving for Chocolate Mousse recently and thought that making some would be a great way to use my Kitchenaid mixer. I like to use dark chocolate in my mousse as I don't really like sweet mousse so here's my recipe for a more bitter, dark and decadent chocolate mousse!
- 200grams of dark chocolate (I used 2 blocks of Lindt 70% chocolate)
- 3 large eggs separated
- 1 cup of cream
- 1/3 cup of freshly made espresso coffee
- 30ml of dark rum
- 2 tablespoons of caster sugar.
- pinch of salt
- break up chocolate into small pieces into a large mixing bowl.
- Make a fresh espresso coffee (it must be hot!) and pour 1/3 cup of it onto the chocolate. The heat of the coffee will start to melt the chocolate. Begin to break it down and mix it until it is smooth. If you have trouble melting the chocolate with the coffee, pop the bowl in some hot water in the sink to get it to finally melt.
- add the rum and the egg yolks to the slightly cooled chocolate and mix with a wooden spoon until smooth and glossy.
- Beat egg whites until smooth peaks form, add 2 tablespoons of caster sugar and continue to beat until stiff peaks form.
- Fold the egg whites into the chocolate mix. You should start with just one spoon full of the egg whites to get it going, then fold the remainder in.
- Whip the cream and fold into the chocolate mix. Add a pinch of salt.
- Spoon out the chocolate mousse into small containers and chill for at least 2 to 3 hours.
I used this cute bird teacups to hold my chocolate mousse! Cute huh? You can serve your mousse with extra whipped cream and berries, raspberries with the chocolate are a match made in heaven! Enjoy your decadent chocolate treat!