CHOCOLATE MOUSSE "TRIO"

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Something Simple, yet It’s Delicious, Festive, and Chocolate; though given those requst, I made these “Trio of Chocolate Mousse”. They may not warm up the entire house, but make everyone with a big smile. To make chocolate mousse, you don’t have to bake it, of course, all you need is just a few ingredients and chilled for a few hours or overnight.

There are hundreds of chocolate mousse recipes, however “mousse” should be soft and smooth, I believe. The simplest mousse can be made with melted chocolate and whipped egg whites, or heavy cream. Of course it will be richer if you use both “Tres bonne”, and then a little egg yolk or butter, also you may add something you would like; pure vanilla extract, your favorite fruit liquor, It will be “Terrifique”!

 

CHOCOLATE MOUSSE, DARK “Simple”
Recipe adapted from a “Classic”

For 4 glass ramekins or goblets (6-ounce/ 170 ml each)

Ingredients
5 ounces (150g) dark chocolate about 60-70% cacao, finely chopped

1 egg yolks (20g)
3 egg whites (90g)
¼ cup (50g) granulated sugar or less
½ cup (115 ml) heavy cream or half and half
½ teaspoon pure vanilla extract
1 teaspoon dark rum or Grand Marnier or Cognac (optional)

Note. you may use 2 tablespoons butter instead of egg yolks, or ¼ cup whole milk (to make lighter mousse). Fill about 4 ounces (120g) for each goblet.

MILK CHOCOLATE MOUSSE
Recipe adapted from Bruno Albouze
For 4 glass ramekins or goblets (6-ounce/ 170 ml each)

¾ cup (200ml) milk or half and half
2 each (40g) egg yolks

5 ounces (150g) milk chocolate (30% cacao or more), chopped
2/3 cup (150g) heavy cream, wiped

Make creme anglaise first; in a small saucepan, warm up milk or half and half to 95°F. Turn off the heat and blend in the egg yolks. Cook the mixture until thick “cuire a la napple” or until it reaches 185°F. Do not boil. Stain the custard through a sieve and immediately add the chopped chocolate. Stir well until well mixed, blended, and let cool to 95°F before holding in the whipped cream. Fill up ramekins or goblets and refrigerate until completely chilled for a few hours or overnight.

Garnishing. Whipped cream (about 1 tablespoon per cup), cocoa powder, mint leaves.)

WHITE CHOCOLATE MOUSSE
Recipe adapted from Ko Akasaka
For 4 small glass ramekins or goblet (6 ounces/170ml)

5 ounces (150g) white chocolate
¼ cup (3oz./90g) mascarpone cheese or creme fraiche
¼ cup (2oz./90ml) whole milk or coconut milk
¼ cup (2oz./60g) sugar
3 egg whites (90g)
A pinch of salt

Note. white chocolate does not contain cacao mass but cacao butter…only fat, and sugar and powdered milk, though precisely, they are not chocolate. Low quality white chocolate contains low quality coconut or palm oil, so make sure you read the label of the ingredients, and try finding good white chocolate.

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