Making French Chocolate Mousse


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Asia » Japan » Okinawa » Okinawa Honto
January 24th 2016
Published: January 24th 2016
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One of the joys of living in some one else's country is learning how to cook the local food. One of the joys of working with an international staff is that the food can be from anywhere on the planet. So, on the coldest weekend in Okinawa for 100 years, what better to do than exchange cooking and language lessons in a cosy kitchen. Introducing Nadines' Oishi Chocolate Mousse...


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IngredientsIngredients
Ingredients

6 eggs 200gms rich dark chocolate without sugar or dairy product.
Break ChocolateBreak Chocolate
Break Chocolate

into small pieces
Separate eggs and yolks Separate eggs and yolks
Separate eggs and yolks

and place each in a large bowl.
Melt chocolate Melt chocolate
Melt chocolate

in a double broiler over constantly boiling water.
Gently mix chocolateGently mix chocolate
Gently mix chocolate

as it melts to ensure a smooth liquid consistency. Allow it to cool for a few minutes. Don’t allow it to burn.
Beat the egg whitesBeat the egg whites
Beat the egg whites

until they are white and have stiff peaks
You should be able toYou should be able to
You should be able to

tip the bowl over without the egg white sliding out of the bowl.
Slowly pour chocolateSlowly pour chocolate
Slowly pour chocolate

into the bowl of yolks and beat briskly as the yolks and chocolate combine.
The mixture should thickenThe mixture should thicken
The mixture should thicken

and change to a very deep shiny dark brown colour. Continue to pour and beat until all the chocolate is combined completely with the yolks. It should have a smooth heavy texture without lumps.
Spoon a few peaks of egg whiteSpoon a few peaks of egg white
Spoon a few peaks of egg white

into the mixture. Gently fold the egg white into the chocolate.
Repeat until about half of the egg whiteRepeat until about half of the egg white
Repeat until about half of the egg white

is folded into the mixture. The colour should slowly lighten, the consistency become lighter and the texture have a grainy appearance because of the air bubbles in the egg white.
Gently pour the chocolate mixtureGently pour the chocolate mixture
Gently pour the chocolate mixture

into the egg white bowl and continue to fold into the mixture
Continue until the colour becomesContinue until the colour becomes
Continue until the colour becomes

a grainy milk chocolate colour but feels light and is the consistency of pouring cream.
Pour mixture Pour mixture
Pour mixture

into container. Chill in the fridge for 2 hours


24th January 2016

Looks yummy!
24th January 2016

chocolate mousse
Yum yum
25th January 2016

Looks so good.
This is so close to the Japanese chocolate cake I made on the weekend. I used 165gms dark chocolate(with sugar) and 3 eggs. The instructions are the same except no need to place in a fridge. Best cake ever. I will try this recipe as its summer and a cold chocolate mousse with fresh summer fruit - perfect...

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