As days go by, I cannot help but realize that cooking is directly proportional to my mood. I cannot seem to get myself to the kitchen when I am not truly happy. On days when I feel low, a quick Instant Ramen meal should suffice. I still remember when I baked my first ever Chocolate Brownie. I had used Cocoa powder and Canola Oil for the batter, which I baked for a few minutes too long in an oven that was probably hotter than I would have liked. I ended up with a rock solid brick of a Brownie, one that was fit to use for self defense (because it could inflict some serious damage) while traveling alone. A weapon disguised as a Brownie, hmmm, I might be on to something big here.
Even when I used to bake for a living, I used to avoid having conversations with people that brought me down, as it would translate into my baking. You see why I don’t do this for a living anymore? Oh well! I’ve grown as a baker and a person, and I have preferences now. My palate is adulting on fleek! One of such disastrous recipes I have a story to tell about is Chocolate Mousse. I might have messed up many a Chocolate Mousse in the past decade, what with my chocolate seizing, or over-whipping my cream, or just loading it with so much chocolate that it was more dense than airy. But I’ve been working on my game, people! I have finally found a recipe for Chocolate Mousse by RecipeTinEats that I have not been able to falter, and it was so good that I got a request to make a double batch, the very next day! Like my special person said after scooping away a generous portion of this mousse, “Thank you for this Adorable Mousse!” I couldn’t christen this anything else but that – My Adorable Chocolate Mousse ♥
A great recipe and a happy mood, what better time to be in the kitchen! 🙂
The Adorable Chocolate Mousse
by RecipeTinEats
Serves 3
Takes 30 minutes
Very Easy
Ingredients:
3 Eggs, Separated into Whites and Yolks
3 tbsp Caster Sugar
125 gm Dark Chocolate (I used Lindt 78%)
2 tbsp Butter
125 ml Whipping Cream
Note:
Please use dry utensils for this preparation. You will need 1 Big bowl, 2 medium and 1 small bowl, Plus the serving tray/glasses.
Method:
Separate the eggs when cold. Keep the whites in the Big bowl, and keep the yolks in the small bowl. gently mix up the yolks. Let the eggs come up to room temperature as you work on the other steps.
In a medium bowl, break up the chocolate and add the butter. Microwave them until melted in 30 second bursts. Shouldn’t take too long, mine took a total of 3 30-second bursts. combine and keep aside.
In the second medium bowl, whip the cream to stiff peaks. fold in the egg yolks with the cream very gently.
Whisk the egg whites + Sugar together until firm peaks form.
Spoon in some of the melted Chocolate into the whipping cream + Yolks mixture and fold to combine. Then add the rest of the chocolate and mix it all up together.
Add in a couple spoons of the stiff egg whites to the Chocolate mixture and fold together. Thereafter pour everything into the big bowl of whites and fold to combine. Transfer to a serving dish, or individual glasses and let them chill in the refrigerator for at least 3 hours, if not overnight. I covered mine with cling film while putting it into the refrigerator. Garnish with more whipped cream and Chocolate Shavings! Mine didn’t get to that stage because people were so eager to eat.
I know it sounds confusing, so here’s a video to help you understand things better!
Before devouring this sinful chocolate cloud, please remove it from the refrigerator and let it thaw for 5 minutes before serving. Enjoy!
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