HomeDessertChocolate Truffle Mousse - Wealthy & Elegant

Chocolate Truffle Mousse – Wealthy & Elegant

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Mousse au Chocolat was typically on our vacation menu, so the season is ideal for a batch of this beautiful Chocolate Truffle Mousse.

With all our family dwelling a whole lot of miles away once I was rising up, we rotated vacation meals between our home and one other household in the identical boat. It was turkey for Thanksgiving, Christmas, and Easter, however the desserts different. Mrs. Verhoven’s Darkish Chocolate Mousse was certainly one of my favorites!

Chocolate Truffle Mousse AKA Mousse au Chocolat in decorative shot glasses.

Why You Should Make

I’m nearly embarrassed to confess what number of chocolate mousse recipes I’ve already shared on this weblog. A blender model, one with cream cheese and lots of basic mousses with whipped cream and uncooked eggs. With a household of chocoholics, this isn’t an enormous shock!

  • This unbelievable chocolate truffle mousse differs as there are eggs, however they’re tempered, then heated to 160º assuaging the prospect of salmonella that comes from consuming uncooked eggs. 
  • It’s tremendous wealthy and creamy.
  • This do-it-yourself chocolate mousse is constructed from easy-to-find components.

Ingredient Notes

  • Kitchen Staples – Butter, Powdered Sugar, Giant Eggs
  • Semi-Candy Chocolate – Chopped. Chances are you’ll substitute bittersweet chocolate for a extra intense chocolate taste.
  • Corn Syrup – Provides sweetness and sheen, plus there aren’t any sugar crystals that must dissolve.
  • Heavy Cream – Used to lighten the mousse as an alternative of whipped egg whites
  • Vanilla Extract – Use actual vanilla extract, by no means artificially flavored.
Chocolate Truffle Mousse AKA Mousse au Chocolat in a martini glass with a raspberry and mint.

How one can Make Chocolate Mousse

  1. Soften the chocolate with the corn syrup and butter over low warmth in your cooktop.
  2. Whisk the yolks with a part of the cream after which whisk in a part of the nice and cozy chocolate combination.
  3. Whereas whisking, add the yolk combination again into the pan and proceed whisking whereas heating to 160° (it will kill any potential micro organism).
  4. Beat the ¾ cup of the cream with powdered sugar and vanilla till smooth peaks type.
  5. Fold ½ cup of the whipped cream into the chocolate combination to lighten, then add the remainder of the cream and fold gently till integrated.
  6. Divide amongst serving dishes. 
  7. Garnish if making for a special day.

Recipe Suggestions

There are quite a few recipes for a “basic” chocolate mousse, every with its personal variations. The normal French Mousse au Chocolat makes use of each egg yolks and whites. The whites are whipped and folded into the chocolate giving a light-weight and ethereal texture to the mousse. In my recipe, the yolks are gently heated after including to the melted chocolate and the whites are discarded. Whipped cream provides this chocolate truffle mousse its ethereal consistency.

  • PRO-Tip: Use good high quality chocolate as the higher the chocolate, the tastier the mousse. I used semi-sweet chocolate, however bitter-sweet is sweet for darkish chocolate lovers. I exploit Ghirardelli bars as the standard is best than chocolate chips. Lindt is one other good model you’ll find at many supermarkets.
  • Flavored with simply vanilla is beautiful, however including some orange or espresso liqueur would additionally complement the chocolate taste.
  • PRO-Tip: “Folding” is a culinary time period for mixing a lighter ingredient like whipped cream or whipped egg whites, right into a heavier ingredient, just like the melted chocolate combination.
  • First, you add a little bit of the lighter ingredient to the heavier ingredient. At this level, you’ll be able to whisk them collectively.
  • Then to fold, use a rubber spatula and in a round movement, scrape a spoonful of the combination from the underside of the bowl and convey it to the highest, then flip the spatula over, earlier than starting once more.
  • Repeat time and again till all white streaks disappear with out compacting the combination.
  • PRO-Tip: “Tempering” is the culinary time period that refers to mixing collectively 2 components with completely different temperatures. On this case,  you need to add the yolks to the nice and cozy chocolate with out the eggs scrambling. It takes an additional step or two to slowly heat up the yolks.
  • Plan forward as this chocolate truffle mousse wants some chilling time.
  • Garnish with whipped cream, berries, grated chocolate, and/or chocolate curls if serving to firm.
Two glasses of Chocolate Truffle Mousse topped with a raspberry and sprig of mint.

Ceaselessly Requested Questions

What’s a Mousse?

Mousse is a French time period which means froth or foam. It’s a wealthy, gentle, and ethereal dish that may be candy or savory and served scorching or chilly. The frothy nature of a mousse is because of the addition of whipped egg whites or whipped cream.

What’s the Distinction Between Mousse and Pudding?

Each mousse and pudding are no-bake dessert recipes. However Mousse makes use of egg whites or whipped cream and Pudding makes use of milk and cornstarch for his or her distinctive textures.

Why Do Eggs Must Be Cooked to 160°?

Eggs and poultry could harbor salmonella micro organism which is a standard reason behind meals poisoning. This micro organism may be discovered on the shells in addition to contained in the eggs. So be further cautious and don’t serve dishes with raw eggs to the very younger, aged, or the immune-compromised as they’re extra prone to a extreme response.

You Could Additionally Like

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Components

  • 8 ounces semi-sweet chocolate, chopped
  • ¼ cup corn syrup
  • ¼ cup butter
  • 2 egg yolks, whisked
  • 1 cup heavy cream, divided
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla
  • Whipped cream chocolate shavings, berries and/or mint to garnish, elective

Directions

  1. Place the chocolate, corn syrup, and butter in a saucepan and prepare dinner over low warmth, stirring till the chocolate is melted and the combination is easy.
  2. In a medium bowl, whisk collectively the egg yolks and ¼ cup of the heavy cream. Rigorously add ½ cup of the chocolate combination into the yolks whereas whisking till mixed.
  3. Whereas whisking, pour the yolk combination again into the saucepan and prepare dinner, whereas whisking, till the combination reaches 160 levels. Let cool to room temperature.
  4. Beat the remaining ¾ cup of cream with powdered sugar and vanilla till smooth peaks type.
  5. Fold ½ cup of the whipped cream into the chocolate combination to lighten, then add the remainder of the cream and fold gently till integrated.
  6. Divide amongst serving dishes. Will make 4 ⅓-cup servings.

Notes

Tailored from Southern Residing.

Diet Data:

Yield:

4

Serving Measurement:

1

Quantity Per Serving:

Energy: 711Complete Fats: 53gSaturated Fats: 32gTrans Fats: 1gUnsaturated Fats: 18gLdl cholesterol: 192mgSodium: 133mgCarbohydrates: 64gFiber: 5gSugar: 56gProtein: 6g


HOW MUCH DID YOU LOVE THIS RECIPE?

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