Chocolate mousse marathon finale: third runner up…!
Finally, we are down to the final three chocolate mousse recipes, in search for the very best one.
Now, before I get into details about this wonder, I have to say that all the three finalist were so close to each other that we needed a double vote to finally pick a winner.
So, without further talks, the third runner up is a recipe by a fellow blogger Viviane from Chocolate Chilli Mango (if you haven’t seen her blog, get there now. Like now!).
Her recipe resulted in nothing other then a rich, airy and decadent chocolate mousse with good dash of liquor in it. Pretty much the definition of a good chocolate mousse, no?
It’s a classical recipe, celebrating non other but chocolate in all it’s glory. (I’m getting hungry just thinking about it again). Hence, it should not come as a surprise, that it got thumbs up and highest scores from the judges.
On a personal note, I’ve had the pleasure to know Viviane via blogosphere and we’ve always joked of being kindred spirits and thinking alike… and it seems we do when it comes to chocolate, at least.
Allow me to explain: it seems our ways of making chocolate mousse are almost identical, as we use exactly the same ingredients, just a little different process. I’ve already wrote about the recipe I use from Nicolas Boussin (and how I sabotaged it), but when it came to Viviane’s recipe I’ve followed it line to line, and the result, well, finale obviously! My dear readers, this is a must try! Happy weekend!
Recipe from Chocolate Chilli Mango
- 240 grams couverture or good quality dark chocolate (min 64% or 70% cacao)
- a generous pinch sea salt
- 50 grams unsalted butter, cut into cubes
- 4 egg yolks, at room temperature
- 50 grams sugar
- 20 millilitres liqueur (I’ve used Grand Marnier)
- 4 egg whites, at room temperature
- In a bowl, over a pan of hot water, melt the chocolate. Once melted, remove from the heat, add the salt, and gently stir in the butter, till you have a homogenous. Set aside to cool to lukewarm.
- In a bowl, over a pan of hot water, whisk the egg yolks with 20 grams of the sugar until pale yellow and increased in volume, and ribbons when you lift the whisk. Gently drizzle the chocolate over the egg yolks and fold in, along with the liqueur. Set aside.
- Whisk the egg whites until foamy. Add the remaining 30 grams sugar and whisk until stiff peaks. If using a heavy-duty mixer, start on a low-speed working your way up to a high-speed. The meringue incorporates as much air as possible to give extra lightness to the mousse.
- Fold in a small amount of the meringue into the chocolate mixture to lighten it. Gently fold in the remaining meringue, turning the bowl as you fold it, until no white streaks remain. Do this gently to avoid deflating the mixture too much.
- Divide between serving dishes and leave to set for at least 4 to 5 hours, or overnight. Remove from the refrigerator about 30 – 60 minutes before serving.
Previous posts in the chocolate mousse marathon:
- Julia Child’s chocolate mousse
- Chocolate mousse with Grand Marnier
- Silken tofu chocolate mousse
- 5 minute instant chocolate mousse
- Chocolate orange mousse
- Avocado chocolate mousse
- Chocolate mousse in a blender
- Gordon Ramsay 4 minute chocolate mousse
- White chocolate mousse with rose and orange blossom