Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chocolate mousse. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This is a delicious and light chocolate mousse that is simple to make. It's made with canned chickpea liquid but you wouldn't know it. There's no chickpea taste - just fluffy, smooth, chocolate goodness!

Chocolate Mousse is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Chocolate Mousse is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook chocolate mousse using 4 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Mousse:

1. Get 1 1/4 (to 1 1/12) bar of semi sweet baking chocolate
2. Get 6 tbsp butter
3. Get 6 eggs
4. Prepare 6 tablespoon sugar

This makes it the perfect make-ahead dessert! Chill metal mixing bowl and mixer beaters in freezer. In top of a double boiler, combine chocolate chips, coffee, rum and butter. A mousse is defined as a soft prepared food that involves creating air bubbles to give it a light fluffy texture.

Instructions to make Chocolate Mousse:

1. Have beater plugged in and prepared, two medium size bowls, and sugar with tablespoon measurement ready. This should be prepared quickly to maintain consistency.
2. Separate 6 yolks from egg whites (NO yoke in the egg whites!)
3. Put butter in microwave for approximately 15-30 seconds (don’t let butter boil)
4. Add all chocolate to bowl and coat in warm butter
5. Microwave for approximately 15 second intervals and stir until everything is melted (may need approx 30-45 in microwave). Don’t let boil! *continue to stir as you follow the remaining instructions
6. Beat egg whites on high/max until it looks white, grows in size, and is like thin whip cream consistency (about 2 minutes)
7. Add 1 tablespoon of sugar at a time- sprinkle on top while beating. Repeat 5 more times (1 tablespoon for each egg). Consistency like custard.
8. Beat yolks on max until they turn a lighter yellow and takes up more volume/fluffs (1-2 minutes)
9. Add chocolate (now less hot) to yolks.
10. Beat just to mix (medium speed)
11. Add large spoon/spatula full of egg whites to the chocolate mix, and slowly stir so you don’t ruin texture/consistency. Stir from sides/bottom around the bowl, and lightly in the center to mix. Continue until all egg whites are mixed in. DO NOT OVER MIX OR BEAT!
12. Refrigerate for at least 30 minutes, or you can freeze first for 30 minutes if in a hurry (don’t let it freeze over)
13. Turn upside down above your head to prove your confidence in your mousse ;)

The texture can range from light and fluffy to a rich and creamy texture, depending on how the mousse is made, This chocolate mousse is prepared in the classic French way which uses both whipped cream and egg whites. 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.. Dark chocolate and espresso add the slightly bitter notes needed to balance this easy chocolate mousse.

So that is going to wrap it up for this special food chocolate mousse recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!