Soft and Simple Chocolate Mousse. Chocolate mousse is the decidedly decadent, old-school dessert you've been overlooking for far too long. This easy chocolate mousse makes the most of its two ingredients by using the cream three different ways. You'll melt the chocolate with some of the cream to create a soft ganache, whip more.
Once folded into the chocolate mixture, the mousse should be soft, silky, smooth, and utterly delightful!
Chocolate Mousse Cake Recipe, eggless and without oven.
Learn how to make this decadent "chocolate mousse cake".
You can cook Soft and Simple Chocolate Mousse using 3 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Soft and Simple Chocolate Mousse
- Prepare 70 grams of Chocolate.
- You need 150 ml of + 2 tablespoons Fresh Cream (Refer to Step 1).
- It's 1 of You can optionally use Rum, Cointreau.
Mix the water and the chocolate powder till the mix is a smooth chocolate liquid. You can also melt it but you can do whatever to make sure the mixture. Whisk the whites to soft peaks, and then gently. Chocolate mousse is a soft prepared sweet or savory dish.
Soft and Simple Chocolate Mousse instructions
- Whip the 100-150 ml of fresh cream until stiff peaks form. 100 ml will give you a sweet and rich dessert! 150 ml gives a light and airy texture..
- Put the listed 2 tablespoons of fresh cream into a heat resistant bowl. Break the chocolate into small pieces and add to the bowl. Microwave (at 600 W) for 1 minute..
- Remove from the microwave and stir well with a spatula to completely melt the chocolate..
- Add 1/4 of the cream into Step 3 and mix together well. Add in the rest of the cream and mix (be careful not to mix too much!). If you're planning on using some, add the rum or cointreau etc. at this point..
- Pour into a dish or tray and refrigerate for 2 hours or more, then it's done..
- Use a spoon dipped in water to scoop out the mousse from the tray. Since it's sweet, it's nice to dish up with some refreshing fruit sauce or fruit..
It normally has a smooth, light and airy texture. If you can heat cream, and then whip it, you While this is a really simple basic recipe, there is one thing that can really ruin your chocolate mousse dreams Hi Hawa, sorry for my delayed reply, the mousse is a bit too soft for a cake filling. Whisk the egg whites and lemon juice in a large, clean bowl until they form soft peaks. The lemon juice will stabilise the egg whites, make them easier to work with and help to prevent. And one of my favorite ways to indulge my chocolate cravings.
