Just a reminder that there is one week left to post and send me your entry for HHDD Mousse!
In case you need some inspiration, here is another one from Donna Hay (thanks Peabody for the email).
Dark Chocolate Mousse, from Donna Hay Modern Classics 2
Serves 6 to 8
200g(7oz) dark couverture chocolate, chopped
75g(2 1/2 oz) butter, chopped
4 eggs, separated
1 cup(8 fl oz) cream
2 TBSP icing(confectioner’s) sugar
Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Pour the mixture into a bowl and add egg yolks, one at a time, beating until well combined. Set aside.Place the cream in a bowl ans whip until soft peaks form. Set aside.
Place the egg whites in a bowl ans whisk until soft peaks form. Sift over the icing sugar and whisk until the mixture is thick and glossy.Gently fold the cream through the chocolate mixture, then fold the egg whites through.
Spoon into bowls and refrigerate for at least 3 hours.
It was the first time (if my memories serves me right) that I saw a recipe including both egg whites and whipped cream as the lightening agent of the mousse and thought it would be overkill heavy with both egg yolks and heavy cream but it turned out rich but not “stick to your ribs my arteries are shrinking”. I used 62% Lindt chocolate and topped it with an extra dollop of whipped cream and some cocoa nibs. Delicious!
Update: in an attempt to explain my mousse making thoughts, it seems that my English was not clear enough. I have always made mousse including egg yolks and whipped egg whites. I have sometimes gone the easier way by combining melted chocolate and whipped cream. What I meant is that I have never combined the three in one recipe.