MoUsSey MoUsSey

I love to have mouse... ^_^ Oh I mean mousse hehe. It's a bit like soft ice cream, it gives cold and soft sensation in your tongue, added by the sweet and milky taste.
This time I made my own kind of chocolate mousse. Its quite simple to make. An important tool to make this is a mixer. I have found this basic chocolate mousse recipe in KOKI newspaper recently. I thought it would be great to have one as a accompany for tomorrow's Chinese New Year's eve, because Chocolate mousse is a great dessert for entertaining and it looks pretty and yummy.

For basic Chocolate Mousse recipe :
250 gr of bittersweet chocolate, finely chopped and then melt it
250 ml of heavy cream (whipped the cream with a mixer to soft peaks, then refrigerate)
5 tablespoon of white skimmed milk
150 ml of water
4 yolks
2 egg whites
125 gr of refined-sugar
50 ml of simple syrup

The basic method :
Firstly stir the skimmed milk with water. Whip the yolks with sugar until they are nicely mixed, then add the milk mixture inside. Cook the mixture with a slow stir until it's boiled. Then leave it cool. Combine the melted chocolate, whipped cream and simple syrup inside the mixture. Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape, and then add it inside the mousse mixture. Now, the mousse is ready to be poured inside a nice glass or serving bowl. Isn't it easy?

From this basic recipe I added some improvisation here and there. I changed the bittersweet chocolate with milk chocolate because I don't really like bittersweet chocolate. And then I added more water and more skimmed milk. I also changed the sugar with castor sugar. Now, since castor sugar is less sweet than refined-sugar, so I changed the amount of sugar added. I didn't use any simple syrup because milk chocolate is sweet enough. And for the exotic aroma I add a bit of rum.

So, here's my recipe:
250 gr of milk chocolate, finely chopped
50 gr of unsalted butter, small diced
250 ml of heavy cream (whipped the cream with a mixer to soft peaks, then refrigerate)
6 tablespoon of skimmed milk
200 ml of water
4 egg yolks
2 egg whites
180 gr of castor-sugar
2 tablespoon of rum

The method:
1. Mix the skimmed milk with water. Whip the yolks with sugar until it is expand a bit and the color has changed into broken white. And then add the milk mixture inside. Now the sugar here are only 2/3, keep the rest to be stirred with the egg whites later.



2. Cook the mixture with a slow stir until it's boiled. Then leave it cool.



3. For the chocolate I add unsalted butter to give it a nice texture when the chocolate has melt. Combine the chocolate and butter in the top of a double boiler over hot, but not simmering, water, and then stir it frequently until smooth. Remove from the heat and let it cool until the chocolate is just slightly warmer than your body temperature. To test it, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. (Be patient though.. it takes some time to melt the chocolate).

4. While waiting for the chocolate to melt, whip the egg whites with the rest of the castor sugar in a medium bowl until they are foamy and beginning to hold a shape soft peaks form.


5. When the chocolate has reached the proper temperature, stir it in the milk mixture.
6. Stir in the creamy whites.
7. Whip the heavy cream until it is soft peaks, then gently stir it into the mousse mixture.


8. Spoon or pipe the mousse into a serving bowl or nice glass. If you wish, layer in fresh raspberries and whipped cream. But here, I am not quite a decorator. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)


Here are some tips. Chocolate mousse is a little bit tricky. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. If you stir and not fold the egg whites and whipped cream in, your mousse will not be fluffy, but dense.

So, hopefully the mousse are enough for everyone tomorrow... Bon a petit!