Soft Chocolate Mousse and Solid Chocolate Mousse

Total Time:
3 hr 40 min
3 hr
40 min

8 servings

  • Soft chocolate mousse:
  • 10 ounces extra bittersweet chocolate
  • 4 eggs, separated
  • 2/3 cup powdered sugar
  • 1/3 cup granulated sugar
  • 1 cup extra heavy cream
  • 1 tablespoon blackberry brandy or rum
  • Solid chocolate mousse:
  • 10 ounces extra bittersweet chocolate
  • 12 ounces extra heavy cream
Soft chocolate mousse:
  • Melt chocolate over simmering water of a water bath.

  • Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl.

  • Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.

  • Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.

  • While sugar is boiling slowly whip whites to soft peak.

  • When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream.

  • Continue to whip until stiff peaks form.

  • Remove whites, spoon whites on top of yolks but do not fold in.

  • Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated, do not over fold.

  • Store in refrigerator until ready to use (should be used as soon as possible).

Solid chocolate mousse:
  • Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch.

  • Whip cream until very soft peaks form (lines show in slightly whipped cream).

  • Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix.

  • Place in bowl, cover and refrigerate until set.

  • To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired

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