Chocolatey, Creamy, Rich at the same time light and fluffy Chocolate Mousse!!!
The very first time I had mousse was during a flight trip to Mumbai. They served us Mango Mousse during the lunch. I enjoyed every spoon. It was so light, creamy and full of mango flavour ( At that time I didn't even know that it was called mousse!! ) I enjoyed it totally...
Later back in Coimbatore, I had Butterscotch Mousse once and totally hated it. It was so rich, creamy and light but completely lacked the flavour. It was totally bland. I felt like I was eating a glass full of plain whipped cream without any flavour. All these eventually led me to try my own version.
I have always skipped doing mousse mainly because of 2 reasons. One is the use of raw eggs and the other is the use of whipped cream, which I try to avoid as much as possible. As you have seen in my Panner Butter Masala recipe and Caramel Sauce recipe I try to work with ingredients that I have readily (Ya! I know its a crazy habit ) And I don't want the whipped cream to overpower the chocolate. For me a perfect chocolate mousse should be fluffy, light, creamy, rich at the same time chocolatey!!! I want the chocolate to shine through every spoonful...
Once, while just browsing through I came across Swiss ButterCream recipe in which the egg whites are first cooked with sugar and then whipped. I loved that idea!!! Now problem solved :)
I am very proud to say that I developed this recipe from scratch ( Yay!!! ) In this chocolate mousse, the eggs are cooked. This Chocolate Mousse just has 3 main steps-
1) Prepare the chocolate cream
2) Prepare the meringue
3) Combine Cream and meringue.
I cooked the yolk while preparing chocolate cream and the egg white while preparing meringue. Plus there is no whipped cream to dull the chocolate flavour. So this is a win win recipe!!! There is loads of chocolate flavour with light, fluffy and creamy texture without any extra fat :)
Before we get on with the recipe, I want to wish you all a very Happy Valentines Day!!!
Milk - 1/4 cup
Butter - 1/2 tbsp
Egg - 1
Caster Sugar - 1 and 1/4 tbsp
1) Separate the egg yolk and white and place in clean and dry separate bowls. Chop the chocolate and keep it aside. Lightly break the yolk with the fork.