The best Chocolate mousse in the world - Licology

Wednesday, 20 February 2019

The best Chocolate mousse in the world

The best chocolate mousse in the world

I'm really excited about writing this post. It is long overdue and finally, I got around to do it. For me, there are two types of chocolate mousse. The first type is the Portuguese chocolate mousse and the second is all the other types. 
If you never fried chocolate mousse, shame on you! Scroll down immediately, for the recipe and make one for yourself (or if you just want the recipe and skip the small talk!). After you try it came back to learn a bit more about chocolate mousse.
So, chocolate mousse! I hope that you know what is chocolate, but just in case you don't, click on the link to learn more about chocolate.

A little bit of the chocolate mousse history

There are a few different theories about the origin of the word mousse. One of the most curious ones is, in the old Rome, existed a mixture of wine and honey called "muslum". With the changes in the Latin language, the word was transformed into "mulsa".
Mousse is the French word for foam. In the cooking world, this means food that incorporates air bubbles, giving a light and airy texture and it can be sweet or savoury.
Mousse started to appear in the culinary world at about 1894, often in savoury dishes with fish and vegetables. At the beginning of 1900, a famous French artist called Henri Toulouse-Lautrec, (one of my heroes) had the brilliant idea to incorporate chocolate and called it "chocolate mayonnaise". Luckily the name was changed to chocolate mousse, much more appealing. This French tradition is well known all over the world and it is served from the corner cafe to the gourmet restaurants.
OK, so chocolate mousse is not originally from Portugal, but there is no chocolate mousse like the one made in Portugal, it is one of my favourite desserts since I was a little kid. Because I don't really want you to miss on this amazing treat, I will share with you this amazing recipe that I have been doing for years. Please be aware that this recipe makes a very rich and indulgent chocolate mousse.

Now the recipe

As I said before, this is an extremely popular dessert in Portugal. There are many different recipes and all of them are very good. I love this one because of the texture and the rich chocolatey taste. I always use 70% cocoa solids or above, dark chocolate for a richer taste, if you are using milk chocolate please be aware that you won't get the rich chocolate taste. Let's start. 

Ingredients:

  • 100g of dark chocolate (70% cocoa solids or above).
  • 3 eggs (separate yolks from the withes).
  • 1½ tablespoons of butter (15gm).
  • 3 tablespoons of water (45ml).
  • 2 tablespoons of sugar (20gm).

Preparation:

  • Heat a small pan with water on low heat (don't let the water boil).
  • Break the chocolate into small pieces and place in a bowl.
  • Place the bowl on top of the pan (make sure the bowl is not touching the water) and add the water, the sugar (if using milk chocolate don't use any sugar) and the butter.
  • Stir the mixture until the chocolate has melted.
  • When smooth and creamy, take it off the heat and add the yolks one at the time, stirring constantly.
  • Let the mixture cool down (I like to place it in the fridge), while you wait, beat the egg whites until stiff (turn the bowl upside down and if doesn't fall on the floor they are ready).
  • Fold very gently the egg whites into the chocolate mixture. This is the most important step, it will determine the consistency of the mousse if it's going to be airy or runny.
  • Pour into serving dishes, individual or just into a big one it is up to you. Place it in the fridge overnight (if you can wait that long, as long it is firm, it is ok to eat. I recommend you to leave it overnight for better consistency).
  • This is the best part, serve and enjoy it. It is up to you if you want to share it with someone or not.
Hope you enjoy this recipe, please leave a comment below and please check my other posts. Thank you for passing by, Tchau.

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