Mousse au Chocolat

mousse au chocolat

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.

Ingredients

  • 200 gr chocolate cuverture 70%
  • 2 cl cognac (Grand Marnier)
  • 6 egg yolks
  • 6 egg whites
  • a pinch of salt

Preparation

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 :/ )

mousse au chocolat

Read you soon!

H.

 

 

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Easter Cupcakes

easter cupcakes

I did these cupcakes last year for easter breakfast, but since it was a last minute thing I didn’t have time to post them days before easter, so you could maybe surprise your family or friends in your easter breakfast/brunch by doing them. I thought I’ll post them this year because they ended up tasting pretty good, and well, i’m proud to say they look kinda amazing don’t they? 😀

Ingredients for 12 cupcakes

for the chocolate mousse frosting

  • 2 eggs
  • 50 gr sugar
  • 500 gr cold heavy whipping cream, divided
  • 170 gr bittersweet chocolate

for the cake

  • 3 eggs
  • 200 gr flour
  • 180 gr sugar
  • 180 gr sunflower oil
  • 8 gr baking powder

for the decorations

  • white chocolate
  • Milka mini eggs *

Preparation

for the chocolate mousse frosting

Beat eggs and sugar with your mixer for about 3 minutes. Meanwhile heat the half of the heavy whipping cream (250 gr) in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally. When the mixture is completely chilled and firm use your mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

for the cake

Preheat oven to 180ÂșC. Beat eggs and sugar with your mixer until they tripled it’s size. Mix with the baking powder and the flour, sifting it to avoid any flour lumps. Pour the oil slowly in the mixture, don’t stop stirring. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Sprinkle some sugar over them. Bake in preheated oven for about 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.

to assemble the cupcakes

With a potato peeler grate the white chocolate to make it look like if it was straw. Pipe or spread the mousse over cooled cupcakes into an even layer. Sprinkle the grated white chocolate over the mousse to make it look like a straw egg nest. Put some of the eggs in the nest to finish the look.

easter cupcakes

Hope you and your family enjoy them as much as we did last year 😀

Read you soon!

H.