Chocolate Mousse or Mousse Au Chocolat
My favorite of all time desert is Chocolate Mousse, and my favorite chocolate is from Belgium, Chocolat Côte d’Or. I remember when I was a little girl living in the Congo, my mum made Chocolate Mousse with chocolat Côte d’Or. I thought then, I was in heaven eating slowly with a small spoon my chocolate mousse wanting to never end.
Of course, you can also find another brand Valrhona chocolate at Amazon Valrhona Araguani Dark Chocolate Bar 72%, 70g/2.46oz.
I found this recipe Mousse of Chocolat by Elizabeth David and these were the 3 ingredients that Nicos my nephew wanted me to make sure I had. He left for Belgium before he could make it. Voilá Nicos….this is for you!
Chocolate Mousse (in French it’s called “Mousse au Chocolat”)
Author: Elizabeth David
Recipe type: Dessert
Prep time: 5 mins Cook time: 5 mins Total time: 10 mins
To make chocolate Mousse or Mousse au chocolat, you’ll need:
3 eggs (yolk and white separated)
90 g of dark chocolate (I use Valrhona 61% Cacao Chocolate)
3 tablespoons of water
Unsweetened cocoa powder or coconut flakes to serve
How to make it
Melt the chocolate in a bain-marie with three tablespoons of water.
Beat lightly the egg yolks, then pour in the melted chocolate: whisk quickly until smooth.
Beat the egg whites until stiff: stir in a tablespoon of whipped egg whites into the chocolate to soften it, then fold the rest of the egg whites until perfectly blended.
Spoon the mousse into 4 coffee cups and stack them away in the fridge for a few hours.
Just before serving sprinkle the mousse with the cocoa powder or some coconut flakes.
A bain-marie, a type of heated bath, is a piece of equipment used in cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time. You can find it in Amazon for $17.45 here : T-fal B13996 Specialty Stainless Steel Double Boiler with Phenolic Handle Cookware, 3-Quart, Silver:
Making Chocolate Mousse with avocado This dessert recipe is much healthier than all the sugar and grain filled alternatives. When your sweet tooth acts up – go for it.
Chocolate Mousse with Dates
- 6 Dates, soak in warm water for 1 hour
- 1 tbsp maple or date syrup
- 1 tbs raw organic cacao organic powder
- 1 1/2 tbs almond butter
- 1 whole ripe avocado
- 1 tsp vanilla extra
- pinch of salt
- Almond milk
- Mix everything in a food processor and slowly add the almond milk until it turns into a chocolate mousse
Chocolate Mousse with Coconut
- 1/4 cup plus 2 tbsp almond milk
- 8 oz good dark chocolate, chopped
- 8 oz silken tofu
- 1 (15-oz) can coconut Milk
In a small pot, warm the almond milk over medium heat until it begins to steam. Remove the pot from the fire and add the dark chocolate. Stir the chocolate until it has melted. If necessary, return the pot to the fire to help it melt, then allow it cool slightly.
Add the milk mixture, tofu and coconut milk to a blender and process until it is smooth. Transfer it in a small bowl or glasses and chill for 3 to 4 hours, until set.
Cacao Chocolate spread
Ingredients: Easy to make
- 1 can Eden Coconut milk
- 4 tbsp Cacao powder
- 4 tbsp Coconut sugar
- 1 tsp vanilla
Mix in the blender, it is vegan, and gluten free. Great on a cracker, or French Bagette.