Want some desserts that no need to bake? How about chocolate mousse?
Chocolate Mousse is one of the foamy desserts. The origin of this dessert is still unknown but many believed that the mousse originated in France in the 18th century, where in mousse means “foam”. Until the time comes they start cooking with chocolate and making dishes with foamy textures together for “mousse au chocolat” which means foamy chocolate.
This recipe is just the matter of mixing the two mixtures together, then chill and there you go. Try this recipe and experience the light, and fluffy to creamy and thick. And this will bring you to the savor experience of sweetness. Enjoy!
300 grams dark chocolate, chopped
1/2 cup caster sugar
Pinch of salt
2 tablespoon good-quality cocoa powder, sifted
300 ml thickened cream, plus extra whipped cream to serve
Grated chocolate, to serve
1. Heat a pan, place the chocolate in a heat proof bowl over a pan of simmering water (don’t let the bowl touch the water.) Stir and wait until melted.
2. Then, remove bowl from heat and set aside to cool slightly.
3. In a large bowl, beat the eggs and add sugar. Beat with electric beater until mixture is whitish, thick and doubled in volume.
4. Then, fold in cooled chocolate and cocoa powder.
5. Get another bowl, whip cream until thickened (be careful not to over-beat). Carefully fold the cream into the chocolate mixture, try to keep the mixture as light as possible.
6. If the mixture is well combined, spoon into 6 serving glasses or in your desire container and chill in fridge for at least 2 hours.
7. Then, remove from fridge 15 minutes before serving. You can put on top extra whipped cream and grated chocolate when serving.
For the best taste, you may also add other flavors such as vanilla, orange, strawberry, and coffee.