Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chocolate mousse. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
When a sweet craving hits, you'll have this chocolate mousse ready in no time. No need to pre-whip the heavy cream - just throw everything into a bowl and mix! Use any keto-friendly granular sweetener that measures like sugar.
Chocolate mousse is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Chocolate mousse is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have chocolate mousse using 4 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Chocolate mousse:
- Take 4 tablespoons sugar
- Get 2 cups heavy cream
- Prepare 8 ounces bittersweet chocolate, melted
- Take 1 teaspoon vanilla extract
Chocolate mousse has very few ingredients so it's important to use the best quality chocolate — its flavor will shine through. I like semi-sweet chocolate but if you prefer your mousse with a darker chocolate flavor, use bittersweet. Remember, the higher the cacao percentage, the less sweet the chocolate. Chocolate Mousse = Whipped Cream + Easy Folding This easy chocolate mousse makes the most of its two ingredients by using the cream three different ways.
Instructions to make Chocolate mousse:
- In a medium saucepan, whisk together egg yolks, 2 tablespoons sugar, and 3/4 cup heavy cream…. - - With an electric mixer, beat remaining 1 1/4 cups heavy cream with remaining 2 tablespoons sugar until stiff peaks form…. - - Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days.
You'll melt the chocolate with some of the cream to create a soft ganache, whip more cream to soft peaks for garnishing, and then whip the rest to medium peaks for the mousse. Fold in the whipped cream and vanilla extract. Set over a saucepan of gently simmering water (do not let bowl touch water). Cook, whisking constantly, until mixture is. Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer.
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