I actually came upon this recipe by messing around and accidental measuring. If you know me well, I really don't like following a recipe. However, I don't magically know how to make a mousse, a cake, fresh pasta, a roast etc. So a girl need some sort of help.
If you've been to our home, I own a concerning amount of cook books. I love having them for inspiration but I hardly ever follow the recipes in there (unless I'm baking... I would never mess with that! Baking = follow the recipe for God's sake. I've cried a few times over a failed cheesecake).
This time I really wanted to make an easy chocolate mousse. Did you know there are so many different ways to make this dessert??? I was so frustrated and discouraged by the amount of effort there is to make "the perfect chocolate mousse", so I ended up winging it and prayed to baby Jesus that it turned out okay! (I was hosting a dinner the next evening and this is all I had for a dessert or else we were eating apples and honey!)
Guess what? It turned out great! Like a real mousse!
(Prior to the taste test, I also cried to J thinking that I've completely messed it up...)
So, try this recipe out. It's so forgiving so you don't have to worry about another failed dessert again. It's great to make the night before so it's ready to serve during your dinner party. It's the perfect stress-free dessert ... well I stressed because it was the first time I ever made a mousse!
Makes 8
Allow 6 hours or overnight to let the mousse set
Prep time: 30 mins
Ingredients:
1 1/2 cup semi-sweet chocolate chips or dark chocolate chips
3/4 cup milk (warmed up in the microwave for about 50 seconds)
3 eggs whites from 3 large eggs
2 tbsp granulated sugar
pinch of table salt
1 cup oreo crumbs or chocolate graham crackers (bulk barn y'all! No need to fuss with breaking apart an oreo)
300ml whipping cream (this is enough for the mousse and as your topping)
Directions:
- Fill a small sauce pan with about 1/2 cup of water, let it simmer on low-medium heat and place a heat proof medium sized glass bowl on top of the pan. Don't let the water boil.
- Pour in chocolate chips and melt it down. Remove off the heat as soon as it has melted, you don't want to burn the chocolate
- Warm up your milk in the microwave for about 50 seconds. You won't want to add cold milk to hot melted chocolate. It just won't blend well. Go ahead and add the warm milk in the melted chocolate.
- In a blender, blend the chocolate mixture for a minute. Then add the egg whites, sugar and salt, blend for another minute. Pour it back in the bowl. Set that chocolate mixture aside and let it cook completely
- In a stand mixer or a hand mixer, whip up your whipping cream until you get stiff peaks. Like this!
- Scoop out about 1 1/2 cups to 2 cups and set that aside in another bowl. This will be your garnishing whip cream.
- Fold in the remaining whipped cream into your chocolate mixture. Remember to FOLD! Any other form of mixing will deflate your mousse. It's going to look a bit runny (note this is when I was really upset because I was convinced I've messed it up!) but trust me it's fine!
The assembly!
- In individual cups (or whatever vessel you want to use), pour the mousse to about 1/4 of the way, sprinkle a thin layer of the oreo crumbs, pour in another thing layer of the mousse, dollop in some fresh whipped cream, top with a few berries.
There's nothing more tempting in the produce aisle than a pint of fresh berries. I always, almost robotically, pick up a variation of berries. Sometimes I don't have a real purpose for them but these guys are so handy for satisfying your sweet tooth, adding it into a dessert, your morning smoothie or creamy yogurt.
Top your chocolate mousse with some of these bad boys! That acidic note really compliments the creamy and decadent chocolate mousse.
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