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Chocolate Mousse 1 cup chocolate chips 1 cup cream 1 egg ~1/3 cup sugar optional: vanilla or other flavorings (fruit preserves/jam work pretty well if you don't have random extracts) optional: edible acid (e.g. vinegar) (I usually make double-batches because for some reason I can never find 1-cup cartons of cream. A double-batch is generally enough for 10 people or so to have some.) Easy way: 1. Melt the chocolate chips in the microwave (you can see Ariel's fudge recipe for more instructions). Try not to do it in one of those cheap reusable/disposable plastic bowls because sometimes the chocolate melts through the bottom. 2. Heat the cream in the microwave for a bit, until it's warm. This is mostly so it doesn't make the melted chocolate solidify on contact. 3. Put everything in a blender and blend until it's all the same color. 4. Add sugar and flavorings to taste, then blend some more. 4a. Add the edible acid. The little bit of sourness it brings makes the mousse less cloyingly sweet and more yummily sweet. Too much vinegar keeps the mousse from setting, though. 5. Put it in the fridge for at least 2 hours, or however long it takes to harden. Fancy way: This has a somewhat lighter, smoother, texture, but is basically the same. 1. Melt the chips. 2. Separate the eggs into yolks and whites. 3. Mix the yolks with the cream and microwave them until hot. This apparently kills salmonella and whatnot. 4. Blend the egg whites and sugar together until somewhat foamy. 5. Now throw everything into the blender and blend. 6. Add the flavorings and/or acid and blend 7. Refrigerate! |
Chocolate Mousse
1 cup chocolate chips 1 cup cream 1 egg ~1/3 cup sugar optional: vanilla or other flavorings (fruit preserves/jam work pretty well if you don't have random extracts) optional: edible acid (e.g. vinegar)
(I usually make double-batches because for some reason I can never find 1-cup cartons of cream. A double-batch is generally enough for 10 people or so to have some.)
Easy way:
1. Melt the chocolate chips in the microwave (you can see Ariel's fudge recipe for more instructions). Try not to do it in one of those cheap reusable/disposable plastic bowls because sometimes the chocolate melts through the bottom.
2. Heat the cream in the microwave for a bit, until it's warm. This is mostly so it doesn't make the melted chocolate solidify on contact.
3. Put everything in a blender and blend until it's all the same color.
4. Add sugar and flavorings to taste, then blend some more.
4a. Add the edible acid. The little bit of sourness it brings makes the mousse less cloyingly sweet and more yummily sweet. Too much vinegar keeps the mousse from setting, though.
5. Put it in the fridge for at least 2 hours, or however long it takes to harden.
Fancy way:
This has a somewhat lighter, smoother, texture, but is basically the same.
1. Melt the chips.
2. Separate the eggs into yolks and whites.
3. Mix the yolks with the cream and microwave them until hot. This apparently kills salmonella and whatnot.
4. Blend the egg whites and sugar together until somewhat foamy.
5. Now throw everything into the blender and blend.
6. Add the flavorings and/or acid and blend
7. Refrigerate!
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