I can’t handle raw eggs. At all. So up until now, I refrained from trying a mousse because I thought if there are no eggs, gelatin must be necessary to set it and I wanted to avoid that too.
Nigella Lawson has a recipe that uses marshmallows instead of eggs, but I didn’t have any on hand, so that was out. Scouted around for a few other recipes and found this and it was perfect!
I wanted to make a sort of pudding out of it, so I layered it with hazelnuts in a wine glass (yes, I know, not very appropriate :)) but there was just SO MUCH mousse that my painstakingly chopped nuts got kinda buried!
You’ll need whipping cream for this one, not just the regular Amul cream because that takes much, much longer to get whipped. I tried out a packet of Arla whipping cream and it whipped alarmingly suddenly so I may have bordered on churning out butter!
Unfortunately, my melted chocolate become grainy for some reason, possibly because I changed my double boiler bowl and the heat was a little too much for it to handle.
But, all said and done, how wrong can you really go with whipped cream and chocolate! The end result was perfect, chocolate-y and creamy and just divine. The texture was great too, light and airy, except refrigeration gave it a buttery consistency so though you need to chill the mousse for it to set, leave it out for a bit before serving. It’s like softened chocolate ice-cream 😀
Most dark/semi-sweet chocolate has some sugar in it, so there’s really no need to add any more, unless you have a particularly sweet, sweet tooth. I topped it with some more of the toasted hazelnuts too, gives a fabulous crunch to the whole thing.
The husband was travelling, so it was me who got into the balcony to shoot photos this time 😀 Really not as easy as he makes it look!
Do keep in mind though that the cream gets whipped into soft peaks VERY suddenly, and I think next time, rather than whipping again after adding the vanilla essence, I’ll just fold it in. Avoid overwhipping!
And if you don’t want to use brewed coffee like the original recipe says, do what I did and use instant coffee instead. The flavour is great with all that chocolate 🙂
What you’ll need:
170 gms dark cooking chocolate
2 tbsps unsalted butter
1/2 tsp instant coffee dissolved in a tbsp of hot water
200 ml cold whipping cream (don’t take it out of the fridge till it’s time to whip)
1/2 tsp vanilla essence
1/4 cup chopped and toasted hazelnuts
What to do:
1. In a double boiler, melt the chocolate, butter and coffee till smooth. Let this mixture cool completely. Putter around while this happens, take a shower, play with your dog, whatever 🙂
2. After about 10 minutes, begin whipping the cream using a hand blender (or you’ll be at it forever), till it thickens and you get soft peaks when you lift the whisk out.
3. Add the vanilla, and either whip again or fold it in. I think folding is a good way to avoid over-whipping, but I’m keeping that for the next time.
4. Now add the whipped cream to the chocolate in thirds, folding gently with a spatula each time. Don’t overdo the folding or you’ll lose that wonderful light texture. Fold until just combined.
5. Pour into glasses or bowls or a large serving dish, layering with the toasted hazelnuts. This will make a not-too-sinful helping for about 4 people.
6. Set in the refrigerator for two hours. I left mine in overnight because I woke up the next morning to take photos!
You can garnish this as you please, with whipped cream, chocolate flakes, nuts, or just dig into it sans toppings as well 🙂