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Before you jump to Chocolate Mousse recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Deciding to eat healthily has marvelous benefits and is becoming a more popular way of life. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most people typically assume that healthy diets demand much work and will significantly alter how they live and eat. It is possible, however, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.
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Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to chocolate mousse recipe. You can cook chocolate mousse using 4 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to prepare Chocolate Mousse:
- Take 1 1/4 (to 1 1/12) bar of semi sweet baking chocolate
- Use 6 tbsp butter
- You need 6 eggs
- Prepare 6 tablespoon sugar
Instructions to make Chocolate Mousse:
- Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency.
- Separate 6 yolks from egg whites (NO yoke in the egg whites!)
- Put butter in microwave for approximately 15-30 seconds (don’t let butter boil)
- Add all chocolate to bowl and coat in warm butter
- Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions
- Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes)
- Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard.
- Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes)
- Add chocolate (now less hot) to yolks.
- Beat just to mix (medium speed)
- Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!
- Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over)
- Turn upside down above your head to prove your confidence in your mousse ;)
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