There are moments in this life when everything becomes a bit lukewarm, at a standstill, with no enthusiasm for anything. The light at the end of the tunnel is worse than Christmas lights. What can you do at these times?
Chocolate.
Only chocolate save. As I said Paula C. do The Cookie Shop.
Even better if presented as the good old chocolate mousse. It may be festive rice, but the chances of getting it right and making it look good are always high. The flavor, airy and creamy texture are saviors of the country. And they break the lack of inspiration and the goat goes far away.
I just adapted the quantities and a slight change in fat. I replaced butter with pasteurized cream and added Irish cream liqueur. A combination of the Mocotó cachaça mousse recipe. For those who don’t drink alcohol, I have a lot of drinks at home. So, if drinking isn’t enough, we eat.
The recipe that Paula used came from the book Chocolate Madness from our Willy Wonka in skirts, Simone Izumi of Chocolatria. A wonderful publication, I want to do everything there. millstone pride dazamiga. We talk about the book with pleasure!
It is worth remembering that it is a mousse with emotion. After all, they contain raw eggs. Yes, raw egg yolks and whites as tradition requires. It is not ideal for children, the elderly and people with poor health. The alternatives are: using pasteurized eggs or the World’s Easiest Chocolate Mousse.
Chocolate Mousse
Makes: 3 – 5 units, depending on size.
- 150 g semisweet chocolate (chopped)
- 50 g refined sugar
- 03 clear
- 90 g fresh/pasteurized cream (40% fat)
- 03 excited
- 30 mL irish cream liqueur
- Cocoa powder (optional; to decorate)
- Chocolate shavings (optional; to decorate)
- Sweetened whipped cream to decorate (optional; to decorate)
1 cup: 250mL | 1 tablespoon: 15mL.
- Melt the chocolate in the microwave or in a bain-marie. Mix well and set aside.
- In a bowl mix egg whites and refined sugar. Beat until firm, set aside.
- Beat the cream until stiff, set aside.
- In a metal bowl, beat the egg yolks in a bain-marie. Let the water heat up, then place the bowl on it, without letting it touch the water. Beat until pale yellow, about 3-4 minutes using a mixer or hand mixer with a wire whisk. Be careful not to overcook the yolks.
- Mix the melted chocolate with the beaten egg yolks. Add the liquor and stir well. Then the cream in whipped cream.
- To the chocolate cream and yolks, add about 1/3 of the egg whites. Mix thoroughly to combine.
- Add the rest of the egg whites, stirring carefully.
- Once the dough is evenly mixed, divide it between ramekins or whatever pots you prefer.
- Place in the fridge for at least 3 hours.
- Decorate with cocoa powder, chocolate shavings or sweetened whipped cream. And serve chilled.
- Consume as quickly as possible.
- Irish cream liqueur: if you want to replace it with another liqueur and/or drink without any problems. Or even omit it, but having it is tastier.
