Oh la la! - Mousse au Chocolat

It's Tom's Birthday today and instead of a cake, he wished for Mousse au Chocolat! So, I decided for a french menu.

Main course: Tart Ratatouille with warm goat's cheese
Dessert: Mousse au Chocolat

I think the Mousse au Chocolat is one of the few desserts that everyone knows and absolutely adores. We are no different!

I remember the Mousse au Chocolat I loved when I was a kid. It was back in Doha, Qatar. My dad was working at the Sheraton back then and the Dutch chef in the patisserie made up a mean Mousse au Chocolat. When I started my management training at the Sheraton, you all can guess which was my favorite department ;-)!

This is not exactly the same recipe but it comes very close to Chef van Cleef's Mousse!

This is also my entry to Alysha's Virtual Recipe Club, the theme this month is Most Requested Recipe.

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Ingredients.

100 - 120g Bitter chocolate - make sure it is an exclusive type of chocolate. I used one with 71% cocoa. It really is worth getting a more expensive type of chocolate for this dessert. You don't want all that hard work go to waste because the chocolate did not taste too good.
15g Butter
2 eggs - separated
200 ml cream - beaten until stiff

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Method:

Place a pot of water on the heat. Over this place a mixing bowl. Make sure the bowl does not touch the water in the pot. Bring to a boil. Place the chocolate and butter in the bowl and melt. Mix until well combined and the chocolate had melted, leaving no lumps. Set aside and mix for 30 seconds to cool.

Add the egg yolks and mix. You will notice the chocolate takes on a thicker consistency. Allow to cool further.

Gently fold in the beaten cream.

Beat the egg whites until very stiff. These are also to be folded in very carefully into the chocolate, cream mixture. When the entire mixture is well combined, the consistency should be smooth and fluffy.

Divide the mixture in small serving bowls (or just one big bowl) and allow to cool for several hours.

My advice: Make this the evening prior to serving. The mousse has then had a chance to chill through and has a velvety, fluffy texture.

Verdict: Ummmm! Sorry did you say something? I still have my mouthful, sorry!
Delicieux, mesdames et messieurs! C'est très bien! (I hope I got that all right, it's been a while since I last wrote in French)
Soeren first shouted "Pudding!" when he saw the mousse. When I explained to him it is even more heavenly than pudding he grabbed his spoon and could not wait to tuck in. Tom was beaming from side to side and after the Tart Ratatouille he managed to polish two portions!