Mystery Mousse

Thickened cream seems to make a regular appearance in the fridge these days. Perhaps it is the recent repertoire of dessert experimentation of late that is to blame. Around the first week of December, a spontaneous ten minute chocolate mousse was born, devoured and enjoyed by all. Unbeknownst to me at the time, I would struggle in weeks to come, recalling  this simple method that could potentially lead me to madness!

Somewhere in between the whisking of whites, creams and melting of chocolate to failed macarons and triumphant trials of chocolate bowls, I could not, for the life of me, remember how I made this mousse.
I henceforth dub thee, Mystery Mousse.

I read a lot, and as always from a million sources simultaneously relying only on memory. The next attempt to create this Mystery Mousse was not a successful one. It some what resembled matter from the stomach ejected from the mouth – not appetizing, I know! All I remembered was that the method was simple. So, I tried again, and what do you know? Just in time to set for our Christmas banquet, times two!

Lesson learnt and application for future reference: I write and illustrate to remember…

Callebaut Dark – to be chopped and melted

Hand whisked egg, melted chocolate and electric beaten cream

Eggs, melted chocolate and cream

Fold gently!

This is a very light and fluffy textured mousse and it only takes minutes to make!

 

Mystery Mousse
Makes 6-8 (depending on size of ramekins)

I used:

  • 300 ml thickened cream
  • 100g Callebaut dark chocolate *
  • 1 egg
  • 3 tbs of sugar**
  • 3 mixing bowls
  • saucepan

        * I used Lindt 70% dark chocolate the first time. It was still good!
        ** You can add more sugar if you want it sweeter.
       Optional: You can add vanilla to the cream if you like.

 

Making Mystery Mousse

  • Melting chocolate : Chop chocolate up into bits. In a heat proof bowl over a pan of simmering water, slowly melt chocolate. Leave to cool a little.
  • Egg: Whisk with hand until light
  • Cream: With electric beaters, whisk the cream into soft peaks

 

Putting it together:

  1. Egg + melted chocolate: Hand whisk chocolate into egg mixture in streams. Whisk purposefully and quickly until combined!
  2. Add half the egg + chocolate mixture into the cream. Gently fold.
  3. Add the rest of the egg and chocolate mixture into the cream and fold gently.
  4. Spoon mixture into ramekins, shot glasses, chocolate bowls – whatever you desire!
  5. Chill, eat and enjoy!

Mystery Mousse au Chocolat!

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About the raw noodle

Follow the chronicles of a food and photography enthusiast from Sydney Australia.

5 comments

  1. hi there!

    love the bowls, after the amount of tries – no wonder they look perfect :D

    ive left an award for u on my site, so come past when you can !

  2. Wow, a chocolate mousse in 10 minutes! That looks very good indeed! :D

  3. they look great for a birthday dessert canape I should try for myself :-)

  4. Hi Betty- Thanks, I’ve still got to get around to posting that award on this sometime!

    Hi Lorraine – It sure is a quickie – no gelatine and all. Thanks! :)

    Hi Simon- Thanks, although I think they might be too big for canapes! Perhaps smaller chocolate bowls/cups would do the trick!

  5. I am always looking for a rich, delicious dessert that’s a snap to make. Must bookmark this one!

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