I made my first chocolate mousse last week, it was so much fun and let me tell you divine. The more I blog and read blogs the more I get the confidence to get in the kitchen. I am having fun seeing the marvel of food reactions. For example how the whisked egg whites turned simple melted chocolate into a delectable mouse and recently how hot water, milk and sugar can bubble like crazy to create creamy caramel.
I found this recipe on this blog and didn't really change anything, but couldn't resist adding here for quick reference for lil ole me when I make it again!
Pierre Herme's Simple Chocolate Mousse
- 170g dark chocolate, finely chopped - about 1 1/2 bars I used Green and Blacks Organic
- 1/2 cup whole milk
- 1 large egg yolk (use good quality eggs and especially you are eating them raw)
- 4 large egg whites
- 2 tbsp caster sugar
- Use a bain marie or I simplyput a stainless steel mixing bowl on the top of a pan of boiling water, this worked like a charm to melt the chocolate, keep to one side
- Boil the milk and then add to chocolate mixing with a whisk, then add the egg yolk
- In a separate mixing bowl whisk the egg whites with the sugar on medium to high until you get glossy peaks, then little by little add and mix to the chocolate, add the mousse to any desired container I used some Turkish tea cups I got in Istanbul.
These glasses make me smile as I remember buying them with Jasmine in a tiny pottery shop and the sweet girl gave a small plate to her as a gift. Hubby calls one a champions cup and gets her to drink her milk from it. So this is chocolate mousse for Champions.
Finally here's a wonderful interview with Pierre Herme the master pastry chef and Chocolatier he started his career at 14 and is a fourth generation pastry chef winning numerous awards. He famously worked at Ladurée and is known for his macarons. With shops in France, London and Japan and various cookbooks.