Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chocolate mousse. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Great Healthy homemade Recipes With Homemade Ingredients. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs. This is a delicious and light chocolate mousse that is simple to make.

Chocolate Mousse is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chocolate Mousse is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have chocolate mousse using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chocolate Mousse:

1. Take Dark Sweet Chocolate, chopped into small pieces - (1,000 grams)
2. Take Heavy Cream (425 grams)
3. Prepare Heavy Cream (1 liter)
4. Make ready Egg Yolks (8 pcs)
5. Get Whole Eggs (4 pcs)
6. Take Granulated Sugar (1/4 cup)
7. Get Powdered Gelatin (12grams)
8. Take Water (1/4 cup)

Mousse can be chilled and served in any individual-sized cup, tumbler, or ramekin. Even small canning jars or tea cups work! This makes it the perfect make-ahead dessert! Chill metal mixing bowl and mixer beaters in freezer.

Steps to make Chocolate Mousse:

1. Boil the 425 grams heavy cream and pour into the chopped chocolate. Whisk until well blended and set aside to make it cold and stiff, and if the chocolate is not melt properly then you put on the double boiler and whisk until the chocolate is well melted and smooth. This is your dark chocolate ganache. You will need 3 cups.
2. Place the egg yolks, whole eggs and the sugar into a mixing bowl and cook the mixture in double boiler. Whisk constantly until it forms stiff peaks. This is call Sabayon. Set aside.
3. Using the wire whisk attachment beat the cream (1 litter) at medium speed until it form stiff peaks. Set aside
4. Bloom the gelatin with water. Once bloomed, melt it a double broiler.
5. Mix the chocolate ganache and sabayon together and put the gelatin then whisk or beat to incorporate properly the mixture.
6. Put in ramekin containers, glasses or any mold you desire. Chill until set or overnight inside the chiller is much better result, garnish or decorate.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate.. The word "mousse" is French for foam, and that's a pretty good way to describe this dessert!

So that’s going to wrap this up for this exceptional food chocolate mousse recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!