Apr 20

Boozy Chocolate Mousse

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I got an order for chocolate mousse from a friend of mine for later this week. I gladly said yes of course and then began to panic.

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Had never made mousse before and now had to do a trial before I made it for the order. Searched the net, read books, asked friends but was quite confused. So many different techniques – cooking, whipping, gelatin and what not.

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Then remembered I had saved a recipe a while back. It was a boozy recipe, just my kind of dessert. I thought for the trial will do the boozy one and for the order will make it without. Needed to test the taste and texture, so made it today.

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It’s Rhea Mitra Dalal’s recipe (www.euphoRHEA.blogspot.in) with no cream, very little sugar and made light and airy with the way the eggs are treated. Absolutely delicious.

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Ingredients

Morde pure chocolate – 250 gms
3 tsp castor sugar
6 eggs
Cointreau – 2 tsps (if u do not want to use alcohol, add 2 tsp of vanilla extract)
Dried candied orange peel, whipped cream and sprinkles for garnish

 

  1. Melt the chocolate in a double boiler (put a bowl with the chocolate in it on top of a saucepan with simmering water. Ensure that no water gets into the chocolate).
  2. In one of the mixing bowls measure out the cointreau and 2 tsp sugar.
  3. In the other put 1 tsp sugar.
  4. Separate the eggs putting the yolks with the cointreau and sugar and the whites in the other bowl. Make sure that the whites have no trace absolutely of any yolk. Separate the eggs individually in a small bowl and then add into the large bowls. This ensures that in case a yolk breaks the entire batch of whites is not ruined.
  5. Once the eggs are separated, add the melted chocolate to the egg yolks and beat till smooth.
  6. Clean the beaters thoroughly and wipe clean. Beat the egg whites till firm peaks form.
  7. Fold in the egg whites into the chocolate mixture using vertical circular movements with the large spoon. Don’t stir as if you’re cooking curry!! Fold in gradually incorporating as much air as you can. Scrape clean using a the spatula.
  8. Pour mousse into a clean glass bowl, cover with foil or plastic wrap and refrigerate to set. The mousse will be set in a couple of hours.
  9. Garnish with chocolate sprinkles and candied orange peel and  or whipped cream.Note – This recipe gives you about a litre of mousse…enough for about 8 people. You can use liqueurs like Schnapps, Kirsch, Pear liqueur, Coffee liqueur, Cointreau…whatever you like

Recipe – Rhea Mitra Dalal

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