Chocolate Mousse Recipe – For all your Valentines

Chocolate Mousse Recipe
By staying organized and having your mise en place set, this is an easy, creamy, billowy-textured, luscious chocolate dessert that can be prepped days ahead without losing quality. If you can whip and fold, you can make this dessert. The chocolate mousse is basically four components made separately, then folded together. This recipe can easily be scaled up for mass servings or other enjoyable uses. Adapted from Bo Friberg’s The Professional Pasty Chef.  Makes a little over 2 c of chocolate mousse and about 2 c of whipped cream.

Chocolate Mouse Ingredients
(Whipped Cream)
240 ml (1c) Heavy Cream
(Swiss Meringue)
2 Egg Whites
60 g (4T) Granulated Sugar
(Chocolate Base)
60 ml (1/4c) Warm Water
40 g (1/3c) Cocoa Powder
25 ml (1 1/2T) Dark Rum
75 g (2.6 oz) Dark Chocolate
(Egg Yolk Base)
2 Egg Yolks
25 ml (1 1/2T) Corn Syrup

Whipped Cream Ingredients
240ml (1c) Heavy Cream
5 ml (1t) Vanilla Extract
20 g (2 T) Powdered Sugar

Optional
Strawberries, raspberries, or blackberries for layering into finished dessert

1. Whip the 240 ml of heavy cream for the mousse to stiff peaks and set aside in the fridge.

2. Combine the second  listing of heavy cream, vanilla extract and powdered sugar for the finished dessert’s whipped cream layer and whip to stiff peaks then set aside covered in the fridge. While cream is whipping begin heating a pot of water as a bain marie that you’ll use for the swiss meringue and melting the dark chocolate.

3. Make Swiss Meringue. Combine egg whites and granulated sugar in a bowl (preferably your mixer bowl) and place bowl over pot of simmering water. Whipping constantly to keep egg whites from cooking, heat until temperature reaches 140º F. Remove from heat and whip until meringue is completely cool.  Set aside.

4. Make chocolate base. Combine warm water, cocoa powder, and rum and mix until completely smooth. Melt dark chocolate in a bowl over the simmering water and combine with cocoa mix. Set aside and keep warm.

5. Make egg yolk base. Whip eg yolks in a med.-lrg bowl just to break them up.  Heat corn syrup to a boil and slowly add to the egg yolks, whipping constantly.  Whip until thick and fluffy.

6. Fold chocolate base into egg yolk mix until incorporated.  Next, fold in the plain whipped cream from step 1. until incorporated.  Fold in Swiss meringue until incorporated. Store chocolate mousse in fridge until ready to dish and serve.

7. Final Presentation.  Slice berries. If chocolate mousse and whipped cream have sat for a day or more, stir them up to a creamy consistency. In a glass vessel (dessert bowl, Champagne glass, wine glass, etc.) layer in chocolate mousse, berries, and whipped cream.