sister herb
Official TTI Chef
Since chocolate is the only flavour giving ingredient in this recipe, it is most important to use first class dark chocolate with a good, deep cocoa flavour.
100 g bittersweet chocolate with high cocoa content (min. 50 %)
1 egg
100 - 150 ml cream
Chop the chocolate and put in a bowl. Place the bowl in a barely simmering water bath but do not let its bottom touch the water. Let the chocolate melt.
Remove the bowl from the water bath, stir the chocolate smooth and let it cool for about 10 minutes in room temperature. Meanwhile, whip the cream until stiff.
Check the temperature of the cooled chocolate with your (clean!) finger — it should feel just faintly warm. Break in the egg and mix gently but firmly with a balloon whisk until smooth. The egg will thicken the mixture.
Using the balloon whisk, mix in about 1/3 of the whipped cream and stir firmly and thoroughly until smooth. Then fold in the rest of the cream, stirring gently with the whisk. Pour the mixture into serving dishes, cover tightly with plastic and place in refrigerator to set for at least 30 minutes before serving.
Serves 2 to 4.
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If you don´t like eggs in desserts, try this:
Chocolate mousse without eggs
4 to 6 servings
100 g dark chocolate
300 ml cream
90 g sugar
30 g salted butter
Chop the chocolate and put it in a bowl
Put another bowl in the freezer for at least 15 minutes. Then whipp in it the cream.
In a pot cook the sugar until it caramelized (light brown). Remove the pot from fire and add it the butter with 2 tablespoons of whipped cream. Mix.
Pour the sugar on the chocolate in 3 times. Mix in between.
Add the cream to the melted chocolate when it is tepid and mix softly.
Pour the chocolate mousse in cups or glasses and keep in the fridge for at least 2 hours.
You can decorate this one too by same way like in picture above.
