Chocolate Velvet Mousse
A silky-smooth chocolate mousse, perfect when paired with vanilla magic cream.
Ingredients
European pure chocolate (melted and set aside)
150g (5oz)
eggs (whites and yolks separated)
3
unsalted butter (cut into small pieces and set aside)
75g (2.5oz)
cocoa liqueur or Tiramisu sweet wine (or vanilla extract 2 tsp)
1tbsp
egg white
1
salt
a pinch
vanilla magic whipped cream (see page 134)
1 portion
melted pure chocolate (for decoration, see page 33)
Instructions
1
Step 1
Melt the chocolate (see page 33). While hot, mix in egg yolks one at a time. Stir in butter while mixing until the mixture is smooth, then add the liqueur or vanilla extract.
2
Step 2
Add a pinch of salt and beat 4 egg whites until the egg white foam is stiff. Gently stir a teaspoon of the beaten egg white into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites.
3
Step 3
Pour the mixed chocolate mousse into a serving dish, cover, and refrigerate until set – this takes about 4 hours.
4
Step 4
To serve, spread vanilla magic whipped cream on individual dessert plates. Warm a large spoon in hot water, then scoop an oval-shaped ball of chocolate mousse from the dish. Place the oval mousse balls with the curved side up on the vanilla magic whipped cream. Finally, pipe lines of melted chocolate for decoration, and use a cocktail stick to draw patterns.
