Chocolate Mousse
This classic dessert is simple yet remarkable. While I've seen it many times, I never attempted to make or taste it. The recent purchase of Cointreau liqueur inspired this attempt.
It boasts a silky texture that leaves you wanting more. The texture, taste, and aroma were pleasantly surprising. It's a quick and special treat that feels refined. The recipe is advantageous due to its minimal fat content (only from cocoa butter) and relatively low sugar. However, it does use raw eggs. Sourced from a reliable supplier, they're not an issue for me, but quail eggs are a viable alternative.
I'm aware there are recipes without eggs, though I haven't found one that appeals yet. I promise to keep searching and experimenting.
Break the chocolate into pieces and melt it in a steam bath or microwave.
Mix to a uniform texture and set aside.
Separate the egg whites from the yolks in two different bowls.
Whisk the egg whites with a pinch of salt. Once well whipped, gradually add sugar.
Add melted chocolate to the yolks, mixing well with a mixer.
Pour in the 2 tablespoons of water ...
... and the liqueur (if using) and mix well with the mixer.
Gently fold the chocolate mixture into the egg whites, using top-to-bottom movements.
Ensure the mixture is even and smooth.
Pour into glasses or bowls, cover with plastic wrap, and refrigerate for at least one hour.
Once chilled, serve with whipped cream or a topping of choice, like raspberries.
Higher quality dark chocolate can yield a darker color, but taste differences may be minimal.
Enjoy your dessert!
