This recipe comes from the Fairlady magazine of 5 April, 1995 edition and is soo good, I have never ever wanted to try another! – Enjoy!
Serves 6 – 8
Typed out as published:
I first tasted that universal favourite, chocolate mousse, many years ago at a cosy Belgian-owned restaurant in Green Point, Cape Town. It was sheer bliss! Decades later, I savoured my second most memorable mousse at a famous brasserie in Zurich. Sadly, both cooks refused to part with their recipes. What was common to them, however, was the quality of the chocolate. Without superb chocolate you can never achieve the silky texture and rich, deep flavour of the perfect mousse. The recipe I prefer, though rich, has a light texture because egg whites are used, not cream. Brandy adds a subtle nuance to the flavour. Chocolate mousse is often served in specially made little chocolate pots, but you can use dainty ramekins, small coffee cups, tea cups or dessert glasses instead. Easiest of all, though is to serve it in a spectacular glass or ceramic bowl. Remember to add a dollop of chilled thick cream to each serving.
Read the entire recipe, and the cook’s notes, before starting to make your mousse.
Let the smaller container touch the water. Alternatively, you can place the container on an aluminium trivet (available from kitchen shops) in the saucepan.
A good quality chocolate is essential. Use eating, not cooking chocolate for a smoother, richer mousse.
The butter enriches the mousse, and adds gloss and body.
To prevent the chocolate becoming grainy, add a little liquid when melting it. Brandy and strong coffee are excellent and, as a bonus, they add to the flavour. The cocoa powder adds a sight bitterness that counteracts the richness of the mousse.
Whisk the egg whites until soft peaks form. Do not whisk them too much, as they will become grainy.
To serve. Scoop smooth ovals onto a plate and serve with unsweetened thick, well-chilled cream. Dust the plate with icing sugar and cocoa.
4 extra-large egg yolks
75 ml (5 tbsp) granulated sugar
160 g dark chocolate, eating quality, broken into pieces (I use 200 g)
45 ml (3 tbsp) Strong coffee
60 ml (4 tbsp) brandy
20 ml (1 heaped tbsp) cocoa powder
120 ml (scant 1/2 cup) unsalted butter, cubed
4 egg whites
Beat the egg yolks and 60 ml (4 tbsp) granulated sugar until the mixture is thick and pale in colour, rather like thick cream. It will double in quantity (mount).
Place the chocolate, coffee and brandy in the top of a double boiler, over boiling water, and leave until melted. Alternatively, use a large saucepan and a smaller container (see cook’s notes). Stir in the cocoa powder.
Add the butter, bit by bit and stir until absorbed. Remove from the stove.
Add the chocolate mixture to the egg mixture, folding it in with a spatula until thoroughly incorporated and a smooth, even brown in colour. Cool completely.
Sprinkle the remaining granulated sugar over the egg whites and whisk until soft peaks form
Stir a quarter of the egg whites into the cooled chocolate mixture. Using a spatula incorporate the rest of the egg whites into the chocolate mixture with a lift and fold motion.
Spoon into a large serving dish or 6 – 8 smaller ones and refrigerate overnight until set.
Serve with a dollop of freshly whipped cream. Do NOT stir any cream through as this will spoil the flavour. The dollop of cream breaks through the richness of the chocolate which intensifies the flavour. – Enjoy!
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