Who doesn't like chocolate? Light, dark, milk, white - chocolate comes in many varieties. On my trip to Mexico, we visited a chocolate factory. And let me tell you, there were soooo many varieties unheard of, we were in utter bliss! If you taste pure chocolate, you will never go back to the cooking chocolate or chocolate compound to use in your recipes!
That's why this recipe is so easy yet delicious, because it's imperative here to use good chocolate. I have only used 2 main ingredients here, with a list of add-ons that you can try. Chocolate and fresh cream. There are many recipes of chocolate mousse that you will find online. Classically, it's made with eggs. And when it's eggless, many bakers use heavy whipping cream. #Gourmetised is all about easy ingredients and simple methods to achieve best results. So I have used the following, stick to the measurements and be precise with the procedure, and you will not go wrong!
SERVES 2
INGREDIENTS
100 gm dark chocolate ( Callebaut, Van Houten, Mason&Co, Lindt, Ghirardelli etc) - don't use compound
150 gm regular fresh cream
METHOD
Chop the chocolate into small pieces and keep ready.
Chill an empty bowl in the freezer for whipping.
Take 50 gm of the fresh cream and heat it in low in a pan. Once it starts bubbling, switch off flame and add the chocolate and mix with spatula or whisk. Keep mixing until the chocolate is melted. If pieces remain, switch on flame in low again and mix. Once it's all melted, cool in room temperature.
Take out the chilled bowl and add the remaining cream in it. Whip it for 5-7 min. Now add the melted chocolate in halves and fold with a spatula gently. At this point, you can mix any of the add-ons mentioned in the next post.
Fold until all the chocolate is incorporated well with the cream.
Pour in your serving glasses and set in the fridge to chill for atleast an hour.
Once it's set, serve with any of the toppings mentioned in next post.
Variation: you can do the same recipe and measurements with whipping cream as well. The difference in taste is that regular cream is slightly dense, and whipping cream makes it airy.
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