Best Chocolate Mousse Recipe – Easiest Recipe Ever

• 3 eggs (~55g/2 oz each)
• 125g / 4.5 oz dark cooking chocolate , bittersweet / 70% cocoa 
• 10g / 0.3 oz unsalted butter
• 1/2 cup cream , full fat 
• 3 tbsp caster sugar (superfine white sugar)

DECORATIONS:

• More whipped cream
• Chocolate shavings

Instructions

Work at a steady speed to ensure that your whipped egg whites and cream do not become too heated. This will ensure that you receive trustworthy results. When the eggs are still cold, separate the yolks from the eggs. Put the egg whites in a big basin, and reserve the yolks for a smaller bowl. Do not disturb the whites while you are preparing the other components.

Yolking:  Mix the yolks until they are homogeneous. When chocolate and butter are melted: Break the chocolate into pieces and place it in a bowl that can be heated in the microwave together with the butter. Melt in the microwave in increments of thirty seconds, stirring in between each one, until the mixture is completely smooth.

Also see :- Best Big Chocolate Chunk Cookies Recipe – Simples Recipe Ever

(You can now stir in the optional flavourings, but before you do so, make sure to read. While you continue with the remaining procedures, set aside to allow it to cool down slightly. Beat the cream: Although you should be careful not to over-whip the cream, beat it until it forms firm peaks (see video). Add sugar to the whipped whites. The whites should be beaten until they form strong peaks.

ALL OF THE INGREDIENTS SHOULD BE COMBINED:  Utilising a rubber spatula, fold the egg yolks into the cream for a maximum of eight folds. A few streaks are OK. Check the temperature of the chocolate: The chocolate should be heated but still fluid (at least 35 degrees Celsius or 95 degrees Fahrenheit; the optimal temperature is 40 degrees Celsius or 104 degrees Fahrenheit). When the mixture is too cold or too thick, microwave it for five seconds at a time until it becomes runny.

Pour the chocolate into the mixture of the cream yolks. You can fold through up to eight times. There are a few streaks that are acceptable here. Egg whites that have been beaten should be added to the chocolate mixture. In order to include the white lumps, “smear” the spatular around the surface and fold it through until it is completely incorporated. Aim for ten folds.

Egg whites should be poured into the chocolate mixture. Ensure that there are no noticeable egg white patches by folding through until all of the white lumps have been assimilated and there are no more white lumps left. Aim for a maximum of twelve folds.

This mixture should be divided among four small pots or glasses. Refrigerate for a minimum of six hours, but better for the entire night. Cream and chocolate shavings should be used as garnishes while serving. Additionally, a little sprig of mint and some raspberries would be a wonderful addition for colour.

NUTRITION INFORMATION:

• Calories:375cal (19%)
• Carbohydrates:27g (9%)
• Protein:7g (14%)
• Fat:26g (40%)
• Saturated Fat:18g (113%)
• Cholesterol:171mg (57%)
• Sodium:92mg (4%)
• Potassium:266mg (8%)
• Fiber:1g (4%)
• Sugar:19g (21%)
• Vitamin A:700IU (14%)
• Calcium:134mg (13%)
• Iron:1mg (6%)