Recipe
Impressive Chocolate Mousse for Your Next Get-Together
If you are thinking of an impressive dish to make for your next potluck or get-together, this chocolate mousse could be the answer. Making the mousse itself is not too difficult, but adding the piece of sugar art and decorating it will make it look like Instagram-worthy perfection.
Since the chocolate mousse needs to sit in the fridge for at least five hours anyways, they can be made the night before to save time. Surprise your friends and family at the next dinner party with this eye-catching chocolate mousse!
Chocolate Mousse
- Prep Time: 20 mins
- Cook Time: 5 hrs 40 mins
- Total Time: 6 hrs
- Servings: 4
Ingredients
- 3/4 cup chopped semi-sweet chocolate
- 1 tbsp. instant coffee or espresso powder
- 4 tbsp. granulated sugar + 1/3 cup for sugar art
- 1/8 teaspoon salt
- 3/4 cup heavy cream
- 1/4 cup refrigerated coconut milk
- 1 tbsp. unsalted butter
- 5 large egg yolks
- 3 large egg whites
- splash vanilla extract
- a couple raspberries or blackberries for garnishing
- a few mint leaves
Step 1
#SpoonTip: The coconut milk should be refrigerated for at least four hours until it can be used. This is because you need the liquid to separate from the thick cream. Only use the cream part to whip.
Step 2
#SpoonTip: A double boiler is when a bowl is placed on top of a pot with about two inches of water. The water should not touch the bottom of the bowl.
Step 3
Once the chocolate mixture has been mixed with the egg yolks, let this combined mixture to sit and cool while you work on the egg whites.
Step 4
#SpoonTip: The pinch of salt is used as a stabilizer for the egg whites. Using a pinch of Cream of Tartar is also an option.
Step 5
#SpoonTip: Folding means to gently scoop from the bottom of the bowl, bringing the product to the top.
Step 6
Only start on the sugar art when you are ready to serve.
Step 7
Step 8
Step 9
Try out this recipe for a more detailed explanation on how to make coconut whipped cream. Using all coconut cream or heavy cream instead of mixing the two is completely fine. Beating egg whites to the desired stage may take a little bit of practice. This page has great descriptions on how each stage of beating egg whites should look like.