We’re looking for a chocolaty, elegant and easy dessert. Bobby Flay’s dark chocolate mousse of Boy Meets Grill fits the bill.
This recipe though extremely easy, can be a little tricky. The recipe call for both cream and eggs to be whisked until they form firm peaks. Here’s a visual guide on soft, firm and stiff peaks.
It cannot be stress enough how it is important to whip the egg with clean, non-greasy whisk. Otherwise, it cannot form. Other than that, making chocolate mousse is a breeze.
YOU WILL NEED:
> Dark chocolate, coarsely chopped x 100 g/ about 1 cup
> Heavy cream x 250 ml
> Egg white x 2 (regular size)
> Sugar x 1 tbsp
- Put a bowl over a pot of boiling water, and melt chocolate in it low fire. (About 5 minutes)
- While chocolate is melting in the pot, beat heavy cream with a regular whisk until soft peak is form. It will take about a minute or two, depending on your strength. (about 2 minutes).
- In another bowl, whip eggs with an electric whisk until soft peak is form. It should take about two minute. It is very important to ensure that the bowl and the whisk is clean without any trace of grease. Otherwise, it will not form. That’s why we decided to use a separate whisk to beat the heavy cream (about 2 minute)
- Add sugar gradually and whisk until firm. (about 1 minute)
- Remove the chocolate from the bain marie and using a whisk, fold in the beaten egg whites (1 min)
- When the whites are almost completely incorporated, fold in cream (1 minutes)
- Cover chocolate moose with cling wrap
- Refrigerate for about 1 hour before serving.
Chocolate moose can be quite filling if served in a large amount. For a light dessert, we served in small goblets and garnished with a slice of strawberry.
You can topped it with chocolate flakes, whipped cream, nuts or other fruits. Enjoy!
What dessert do you normally make at home? Share with us!