This delicious chocolate mousse is rich, airy, velvety, and smooth. Serve this classic chocolate mousse for dessert in a martini glass for fancy presentation.
This delicious chocolate mousse is rich, airy, velvety, and smooth. Serve this classic chocolate mousse for dessert in a martini glass for fancy presentation.
Bloom 2 grams of gelatin in cold water.
Melt 100 grams (3.5 oz) of dark chocolate in a bowl set over simmering water, and set aside.
Whip 250 ml (8.5 fl oz) of heavy cream and reserve under refrigeration.
Combine an egg, an egg yolk and 20 grams (0.7 oz) of sugar in a bowl and set over simmering water. Whisk constantly, until the mixture reaches 57°C (135°F).
Remove the mixture from the heat and whisk on high speed. In the meantime, strain the gelatin and melt over a water bath. Add the melted gelatin into the still warm egg mixture, and continue whisking until it reaches room temperature.
Add the chocolate into the egg mixture, and whisk to combine.
Fold in the whipped cream. Spoon the chocolate mousse into martini glasses, refrigerate until set (1-2 hours) and serve. Chocolate mousse is an excellent cake filling.“Daniella Torte” consists of hazelnut sponge cake filled with chocolate mousse.
By Daniella
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