Ingredients for Chocolate Velvet Mousse
- Bittersweet Chocolate
- Instant Espresso
- Water
- Dark Rum
- Egg Yolk
- Egg Whites
- Cream Of Tartar
- 1/2 cup (100g) granulated sugar
- Heavy Cream
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How to Make Chocolate Velvet Mousse
- Use high-quality chocolate (e.g., Callebaut, Valrhona, Scharffen Berger). Avoid baker's chocolate and chocolate chips.
- Melt 8 ounces (227g) of finely chopped chocolate, 2 tablespoons of espresso, and 1 tablespoon of rum in a microwave-safe bowl on 50% power for 1-2 minutes, stirring every 30 seconds until smooth.
- Whisk in 2 large egg yolks and mix thoroughly. Set aside.
- Clean the inside of your mixing bowl and whisk attachment with a damp paper towel and a tiny dash of white vinegar.
- In a clean, grease-free bowl, beat 4 large egg whites until soft peaks form.
- Gradually add 1/2 cup (100g) granulated sugar, beating on high speed until stiff, glossy peaks form, but avoid over-whipping.
- Gently fold one-quarter of the egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate.
- In a separate bowl, beat 1 cup (240ml) heavy cream until stiff peaks form. Gently fold the whipped cream on top of the egg white mixture.
- Carefully fold everything together until no streaks of white remain.
- Transfer the mousse to your desired serving dish (individual cups, a larger mold, etc.) and refrigerate for at least 2 hours to set.
- Serve chilled. This mousse is also excellent as a filling for cakes, eclairs, cream puffs, and profiteroles. For these applications, refrigerate until needed to achieve the desired consistency.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
30g
Carbs
2g
