While searching for recipes to celebrate the PF10anos, I had several doubts about how to choose and what to do. For example, this Classic Chocolate Mousse came very late in the planning.
But when I remembered that feeling hit me: How did I not think of this before??
Yes, at PratoFundo there are other mousse recipes that are just as good. The most viewed video on the channel is Water Mousse, for example. However, my relationship with chocolate mousse goes further.
Rethinking my relationship with food a little, mousse is one of the first desserts that comes to mind. When we were child and at the time of well-nourished cowsspent the holidays in a hotel chic (in the 90s, maybe it wouldn’t be today) and there was a chocolate and grape juice mousse that I still remember today.
So you can see that food has always spoken louder, and as I’m already a bit old I haven’t forgotten. It’s commendable, isn’t it?
To be honest, I don’t know what recipe the hotel used. But certainly, it should be very simple and without anything modern. After all, what are we talking about? Twenty-odd years ago, access to many ingredients wasn’t that easy.
So, when I felt like making the recipe, I went for the simplest one possible. And doesn’t it exist? And isn’t it great? Super light, intense chocolate flavor and nothing else. Sublime.
Like a classic mousse, it contains eggs and they are raw. Yes, I know: there may be contamination by Salmonella sp.. Thus, it is a recipe with emotion: Will I have piriri or not? The possibility exists, but it is small. Unlike my childhood, nowadays whole and separated eggs are sold already pasteurized, so there’s no excuse not to do it?
Classic Chocolate Mousse
Makes: 3 small portions
- 75 g semisweet chocolate
- 56 g egg yolk (3 units)
- 106 g clara (3 units)
- 15 g crystal Sugar (or refined)
- 5 mL orange liqueur (triple sec; opcional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Melt the chocolate in the microwave (or bain-marie), mix well to avoid leaving any pieces. Chocolate should not be too hot.
- Add the yolks to the melted chocolate and mix well.
- Beat the egg whites until stiff, add the sugar when it forms a light foam, this is at the beginning.
- Beat until firm and shiny peaks, about 3 minutes in the mixer.
- Add about 1/3 of the egg whites to the chocolate cream. If using liqueur, add it now too. And mix very well, it can be stirred as desired.
- Add the rest of the egg whites and stir gently to combine.
- Distribute in individual or community containers.
- Keep in the fridge for at least 3 hours.
- As it contains raw eggs, consume within 24 hours.
- Semisweet chocolate: If you want and can, choose chocolate with an intense, quality flavor. Normal bittersweet will work too, but if you want more bitterness, 60-70% cocoa chocolates would be the choice.
- Eggs: yes, they are raw. Yes, there may be contamination by Salmonella sp.. Therefore, it is important to consume within 24 hours. However, it is currently possible to find pasteurized egg yolks and whites in markets.
