I had such a tiring day today at school. I had so many works to do, but little time. Today was one of the days that I wish it was possible to be cloned. One of me would prepare lesson plans while the other me would prepare exam questions or check students’ papers or do some other paper works or teach at class or cook at home. Wouldn’t it be great? Anyway, there was a very nice email waiting for me when I came home and turned on my PC.
Do you remember Sue? She is one of my lovely readers who sent me a porridge recipe a while ago to share with my other readers. And I shared her porridge recipe towards the end of the post. She made a great surprise to me by sending another recipe even with its pictures! How generous she is! I absolutely appreciate it much. This time she is sharing something sweet with us which looks so yummy and sounds flavorful with brandy: Chocolate Mousse! She wrote a very detailed recipe below. Thank you so much Sue for taking my tiredness and stress away by sending this heavenly dessert chocolate mousse. I’m sure my readers will love it, too.
- 125g (4oz) Dark chocolate
- 1 Tablespoon Brandy (spillage acceptable - my Dad's added comment)
- 4 Eggs separated (number 7's)
- 1 Cup cream (250 mls)
- Chop / break chocolate roughly and put into large microwave dish or double boiler. Melt in microwave on medium high (about 1 minute)
- In separate bowl whip cream.
- Separate egg whites and beat until soft peaks form in large bowl.
- Lightly beat egg yolks in small bowl and add brandy.
- Microwave chocolate pieces until soft and melted - medium high (about 1 minute). Can use a double boiler if you wish. Remove chocolate from heat and cool slightly.
- Mix into the chocolate mixture the yolks and brandy, then beat until smooth and thick.
- Add whipped cream and stir / fold.
- Fold in beaten egg whites, half the mixture at a time.
- Spoon mixture into six individual dishes or one large dish.
- Refrigerate until firm.
- Just before serving top with grated chocolate.
Notes regarding Ingredients for Chocolate Mousse:
Dark chocolate – I have only ever used Cadbury Energy chocolate. As a teenager making this back in the late 1970’s early 1980’s it was the only dark chocolate I was aware of. This is not a cooking chocolate. Not sure how it would come out with other types. The image is on the right hand side of the screen on this link
Eggs number 7’s. I have just weighed one. It is approximately 60 grams / 2 oz in weight.
Cream – This would be known as double cream in some countries. Also, the one cup is an English cup, not American)
Notes regarding Method:
1. Eons ago I used a double boiler. That was when I was still living at home so I now improvise and use a metal bowl over a pot with a small amount of simmering water. It is my Mum who uses the microwave and I realise it depends on the wattage of your microwave as to how long you microwave for – theirs is quite a high wattage.
3. Egg whites – I find that if I can turn the bowl upside down and they do not fall out that they are beaten enough.
6. So that no one else has to go through the same pain I did the first time I made this, do not add the brandy by itself to the melted chocolate first – it sets like concrete. I found that if I add the brandy to the eggs or brandy after the egg yolks it mixes fine.
8. Wish I had thought about using a rubber scraper / spatula before now for folding – alot easier.
10. Depending on what else is sitting in your fridge covering the bowl/s with glad wrap / cling film or similar helps keep out other aromas from the mousse.
11. My mum tends to grate the chocolate earlier in the day and keep in the fridge in a small covered container. We both use the grated cheese side of a grater to make the grated chocolate.
Notes Other: The chocolate mousse is better if it can be made the day / evening before. Nice with a bit of added whipped cream. If in individual dishes looks pretty dolloped on top with the chocolate sprinkled on. Am guessing brandy essence could be used instead of real brandy. Not sure have never used it.
Update: Sue, the owner of this recipe, wanted me to add a note here. She says Extra Heavy Double or Heavy Whipping Cream might work better for this chocolate mousse.