This recipe is truly for chocolate lovers. It is a classic French chocolate mousse. It is made with French meringue (raw egg whites). Very fluffy, elegant and not bitter. I always dislike any dessert that taste bitter at any point.
There are various ways to plate chocolate mousse. The best advice I can give you is to think how you want to serve it before you chill it. Once set, it won’t look the same if you play around with it. The easiest way to serve it is to pipe it using a piping bag and a star tip.
You can serve it with raspberry sauce, strawberry sauce and/or double chocolate sauce for those chocolate lovers. The options are limitless.
- 110 g bittersweet chocolate, chopped into small pieces
- 60 g milk chocolate, chopped into small pieces
- 400 ml heavy cream
- 3 egg whites
- 50 g white granulated sugar
- 1 teaspoon Grand Marnier (orange liquor)
- Fresh raspberries to garnish (optional)
- Dark chocolate sauce to garnish (optional)
Mix both types of chocolate in a bowl.
Place some water in a saucepan to simmer over medium to low heat. Place a stainless steel bowl over it. Do not let the bowl come into contact with the simmering water. Add a little bit of mixed and chopped chocolate in the bowl. Let it melt. Continue adding more chocolate as it melts. Do not stir the chocolate, instead use a spatula to gently press down the chocolate pieces to melt. If the bowl gets too hot, remove it from the double boiler and continue the process off heat, then return it to the heat as you keep seeding the chocolate mixture until it melts. Continue the same process until you have melted all the chocolate. Turn the heat off and leave the bowl on top of the saucepan.
In a stainless steel bowl, beat the heavy cream until soft peaks with a whisk.
In a separate bowl, beat the egg whites until soft peaks. Add half the amount of sugar on top. Whisk to incorporate. Add the rest of the sugar on top. Beat the egg whites until strong peaks.
With a spatula, fold in half of French meringue into the melted chocolate, then fold the rest. When almost incorporated, fold in the whipped cream. Last, fold in the Grand Marnier. Cover and refrigerate for 1 hour or until set. Serve with fresh raspberries and chocolate sauce.
- You can chill it in the serving glass that you desire or chill it in a piping bag with a piping tip.
- To use a ring mold: Place the ring on top of parchment paper on a baking tray. Fill the ring with the mousse. Chill as directed. To un-mold: Carefully, remove the ring from the parchment paper, then place it on top of a plate. Using a cake tester, carefully pass it all around the edge inside the mold to un-mold it. This technique can only be done before chilling the mousse. Once chilled, the presentation won’t be smooth.