Chocolate Mousse for Dessert
Incredibly delicious, a little unusual, and perfect for a celebration! This chocolate mousse is made in an out-of-the-ordinary way — among other things, you whip it with a mixer. The result is remarkably airy and silky, and the splash of liquor gives it a grown-up kick. A wonderful dessert, especially for a special occasion!
Cooking method
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Step 1:
How do you make chocolate mousse? Get your ingredients ready. Use dark chocolate with at least 70% cocoa. You can use whiskey or brandy in place of the cognac, and brown sugar works too.
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Step 2:
Break the chocolate into small pieces.
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Step 3:
Put the chocolate in a saucepan and add the sugar. Pour in the water and cognac.
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Step 4:
Set the saucepan over medium heat and melt the chocolate, stirring constantly. You should end up with a fairly fluid mixture.
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Step 5:
Pour the chocolate mixture into a bowl and let it cool to room temperature.
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Step 6:
Put ice cubes into another, slightly larger bowl.
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Step 7:
Set the bowl of chocolate into the bowl of ice so the bottom cools evenly.
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Step 8:
Beat the chocolate with a mixer on medium speed. Nothing seems to happen at first, but as the mixture cools it will start to thicken. Don't overbeat the mousse, or it will lose its airiness.
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Step 9:
Spoon the airy chocolate mousse into dessert glasses. Chill the mousse in the refrigerator for 30 minutes.
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Step 10:
Just before serving, top the mousse with whipped cream and dust with cinnamon and cocoa. Enjoy!
- This chocolate mousse is very rich, even though it has water in it. I used dark (bitter) chocolate, so the mousse came out not too sweet and not at all cloying. If you use sweeter dark chocolate, you can cut back on the sugar, since it's sweeter to begin with. This mousse won't work as a filling between cake layers unless you pour it over the bottom layer and add nothing on top — it's simply too light, and a heavy layer would squeeze all of it out. What if the mousse won't thicken as you beat it? I sometimes hear that mousses made this way thicken poorly and never turn airy. If yours won't thicken despite following the recipe, dissolve a little gelatin and pour it into the chocolate mixture while beating constantly.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Ordinary cognac 'three stars' - 239 kcal/100g
- Cognac - 239 kcal/100g
- Water - 0 kcal/100g
- Bitter chocolate - 539 kcal/100g
