Thursday, January 17, 2008

Boozy Chocolate Mousse

I've got to make chocolate mousse for 300 people. That's going to be a hell of a lot of mousse!! It's so simple to make and yet it is so delicious...

Here's how...

Dark cooking chocolate 250 gms
3 tsp sugar, preferably small grains
6 eggs
Your tipple of choice (rum/brandy/liqueur)- 2 tsps

Microwave or double boiler.
Egg beater
2 very clean mixing bowls
Egg separator
Rubber Spatula
Clean large spoon

Melt the chocolate in a microwave or use a double boiler (put a bowl with the chocolate in a saucepan with simmering water. Ensure that no water gets into the chocolate).
In one of the mixing bowls measure out the rum or other liquor and 2 tsp sugar. In the other put 1 tsp sugar.
Separate the eggs putting the yolks with the rum and sugar and the whites in the other bowl. Make sure that the whites have no trace absolutely of any yolk. I usually separate the eggs individually in a small bowl and the add into the large bowls. This ensures that in case a yolk breaks the entire batch of whites is not ruined.
Once the eggs are separated, add the melted chocolate to the egg yolks and beat till smooth.
Clean the beaters thoroughly and wipe clean. Beat the egg whites till firm peaks form.
Fold in the egg whites into the chocolate mixture using vertical circular movements with the large spoon. Don't stir as if you're cooking curry!! Fold in gradually incorporating as much air as you can. Scrape clean using a the spatula.
Pour mousse into a clean glass bowl, cover with foil or plastic wrap and refrigerate to set.
The mousse will be set in a couple of hours.
Garnish with chocolate shavings or chips or whipped cream...whatever you like.

This recipe gives you about a litre of mousse...enough for about 8 people.

You can use liqueurs like Schnapps, Kirsch, Pear liqueur, Coffee liqueur, Cointreau...whatever you like :)


bb said...

Rhee - can you put a step by step picture of your mousse? I just made it (sans alcohol) - my yolk and chocolate binded and became semi solid - after turning smooth. Is that supposed to happen? Should the melted chocolate be at room temperature?

Riffs and Rants said...

Whew what a collection
some of it i knew though differently :)

Unknown said...

If you beat the egg white first you need not clean the beaters :)