Many of you know I’m in cooking school right now. Cooking has always been my passion and I had to do something about that, I wanted to know more, I needed to know why. In cooking school we get general theoretical classes and also praxis. In cooking class I got the assignment of making mousse au Chocolat. Never done it before, I somehow thought that it was difficult and never dared.
After a lot of research I found out that there are mainly 3 kinds. With Cream and Egg White, With Cream and Egg Yolk, just with egg (white and yolk). Of course I tried all of them and since I’m a fan of the pure strong taste of chocolate, choosing wich one was my favourite was easy, just with egg, the ones with cream dilute the taste of chocolate wich makes a much lighter version.
Another thing I found out by trying out all those recipes is that the quality of the cuverture is the most important thing of all. The first cuverture I bought was the one I find in my nearest supermarket, big fail! the consistence of the mousse was perfect, but the taste… don’t get me started on the taste… So I asked at the restaurant where I’m doing the internship, and they let me use some Valrhona cuverture. I think I never had chocolate as good as that one. At school I used Callebaut wich is also a very good one, but in my opinion, not as good as Valrhona. So if you are planing on doing mousse any time soon, try to get your hands on some Valrhona or Callebaut cuverture.
So making a resume of whats important when making a chocolate mousse:
- a high % of cocoa butter in your chocolate cuverture stabilizes your mousse when it cools down
- if you are thinking of using cream, the more fat the better (36% fat would be ideal)
- Your eggs have to be fresh or use pasteurized, since you are not cooking them
- it’s better if you don’t beat your egg whites and/or cream to its peak, if so, they would not mix as well with your cuverture.
- 200 gr chocolate cuverture 70%
- 2 cl cognac (Grand Marnier)
- 6 egg yolks
- 6 egg whites
- a pinch of salt
Set a bowl over a pot of hot water, melt the chocolate, stirring every once in a while, be careful it goes quite fast. Remove from the heat and continue stirring with a spatula to temper the chocolate. In a bowl beat the egg yolks until smooth, if you want to put some sugar, now would be the time, I didn’t use any. Add the egg yolks and the cognac to the tempered chocolate until fully incorporated.
In a clean bowl, free of fat, beat the egg whites with a pinch of salt (make sure there’s no rests of egg yolk in there) until soft peaks start to form.
Fold one-third of the egg whites into the chocolate mixture until no white speaks appear, and then the rest, but don’t overdo it if not the mousse would lose volume. Refrigerate for at least 4 hours until firm.
*You can keep it refrigerated up to 4 days.
(as you can appreciate in the pictures I still have to train a lot my quenelles )
Read you soon!