Chocolate Mousse

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It’s the last day of 2013! I wanted to make some chocolate puffs awhile back and I finally made them! The filling for the puffs was actually chocolate mousse so to be economical and make this blog look more updated, I split them into two separate posts haha.

Anyway, it was my first time making mousse and it turned out good! The texture is a little bit not there though. When I opened my fridge after leaving the mousse there overnight, the mousse’s like an ice skating rink in a bowl. But thankfully it’s still somewhat moussey-like, fluffy but just a  little bit harder.

Oh and I overheated the chocolate (because my water was boiling haha) so the chocolate was lumpy. Thankfully it didn’t affect the mousse greatly.

All in all,  the mousse is great as a dessert on its own or as a filling for cakes/puffs/etc. The strawberry is awkwardly placed haha.

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Recipe: (from Women’s Weekly baking puffs and pastries)

  • 90g dark eating chocolate, chopped coarsely
  • 2/3 cup (160ml) thickened cream
  • 1 egg, seperated
  • 1 tablespoon caster sugar

1. Place chocolate and half the cream in a medium heatproof bowl over a medium saucepan of simmering water, stir until smooth

2. Cool mixture for 5 minutes, then stir in egg yolk.

3. Beat remaining cream in a small bowl until soft peaks form.

4. Beat egg white in another small bowl until soft peaks form, add sugar and beat until sugar dissolves.

5. Fold cream into chocolate mixture, then fold in egg white.

6. Cover, refrigerate overnight.

 

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