Recipe by Polly Welby
"I use French chocolate with a 70% cocoa content. Serves four people, or one greedy one! Chill for a couple of hours, and use the firmed mousse to make chocolate truffles. Heavenly. "
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10 fluid ounces
I think the trick is, you need to fold the whipped cream INTO the chocolate. (the recipe says to add the chocolate to the cream) And I added a teaspoon of sugar to the cream before whipping. Whipped till soft peaks formed and then melted the chocolate in the microwave at 45 second intervals. Put a big dallop of whipped cream into the chocolate and fold in (this should temper the chocolate instead of shocking it and making it chunky), add more spoonfuls of cream gently folding until it's all incorporated. Hopefully that will provide a better consistency for everyone that's having trouble getting it smooth.
Easy to do, but not the best result ever. Definitely only refrigerate for about 30 minutes prior to serving - otherwise you end up with a block of dark chocolate.
I had this finished under 15 minutes! I altered only slightly using semisweet chocolate chips (melted in microwave), I added 1 teaspoon vanilla extract and 2 tablespoons confectioners' sugar to the cream. After adding the chocolate (still warm)to the cream, I re-whipped for approx. 2-3 min. I topped off with a thin layer of whipped cream, and threw on a marachino cherry cut in half (rinsed in cold water to prevent bleeding). I had a to hide these in the fridge while they set! Excellent, now I have to make more or be nagged all night - good thing it's quick and easy!
Tastes great! It doesn't look so great, though. Hopefully others can learn from my mistake. I cooled the chocolate as directed. In the meantime I chilled the bowl and whisk I was going to use to whip the cream. DON'T DO THAT. When I went to fold in the chocolate, it hardened too quickly because of the chilled bowl etc. It made little chocolate bits through, instead of a consistent chocolate flavored mousse. I'm sure the recipe would have turned out great had I not done that. I suspect my family will love this special Valentine's Day dessert anyway!
This recipe was so good. I've tried more complicated recipes but none were near as good as this one. I wanted an eggless mousse recipe because I have small children that would be eating it. Couldn't believe the flavour from such an easy recipe. For those who live in Western Canada, I used Purdy's milk chocolate in this. I'm just trying to keep my spoon out of before my guests arrive for Easter dinner tonight! I put it in Martini glasses and topped it with a little whip cream i reserved. I also thought it would be nice next time to fold in chocolate shavings.
This was SOOOOO good! Thanks aton! I don't really like using gelatin or raw eggs in my mousse, so this was a great alturnative. And it isn't too sweet! Thanks! Would highly recommend. P.S. microwave choc. chiops for about 30 sec. then ster, then put it in for another 30 sec and it should be melted!
WOW I'm in heaven! So easy, so quick, so divine! Definitely add the whip cream to the chocolate 1 scoop at a time to prevent clumpies...heck, bring on the clumpies, it's all good! I have used whatever chocolate I can find - even plain chocolate chips...
This was delicious, but it was difficult to get the right consistancy. If it is chilled to long it is very thick and not long enough it is too light. Still lovely.
* Percent Daily Values are based on a 2,000 calorie diet.
Polly Welby's Excellent Chocolate Mousse
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 417
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