Monday, March 19, 2012

Chocolate mousse

Chocolate mousse should be perfect. It is one of those sweet treats which are supposed to make you say "Mmmmm!" when savouring it. Chocolate mousse lovers know - this is not something you eat when you lack of time, it needs proper attitude. It could bring a sexy end to an intimate dinner or be the perfect beginning of the weekend day served with a cup of coffee. So the recipe for chocolate mousse has to be perfect, the mousse should fill the mouth with creaminess and the mind with airy dreams.
I've wanted to make chocolate mousse since months, but just in principle. I had no idea which ingredients would make the best recipe. And one day I saw a recipe here and decision was taken.  A lot of heavy cream? OK, I agree.  Mascarpone instead of eggs? Well, this is my dessert. Luscious and fluffy, it is so good, that I think it should be served straight, no need of additional cream or fruit above. 

Gordon Ramsay's Mocha Chocolate Mousse
  • 100 g good-quality dark chocolate (about 60-65% cocoa), coarsely chopped
  • 125 g Mascarpone
  • 2 Tbsp icing sugar
  • 4 Tbsp espresso coffee, cooled
  • 150 ml heavy cream

Melt chocolate in a bowl over a hot water bath. Stir until smooth, then remove the bowl from the heat and leave to cool for 5 minutes. In a large mixing bowl mix mascarpone, icing sugar and coffee and beat together with a hand whisk until smooth. Add the melted chocolate.  
In another bowl, whip the heavy cream until soft peak form. Fold the cream into the mocha mixture until well combined. Spoon the mousse into four glasses and chill overnight. 

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