As I’ve mentioned in the past, I hate wastage. I particularly hate wastage in the form of eggs, so when it comes to recipes that require strictly only egg yolks or egg white and don’t provide a means to use the other half in any other part of the recipe, I get a little annoyed. Usually in the case of excess yolks I can use it when making a custard or carbonara, and egg whites it’s usually meringues or macarons.
I had three egg whites left over from the Raspberry Tarts with Frangelico Cream I made yesterday for Christmas, but with the weather being very drizzly, the humidity was against me for making macarons. I thus decided to whip out my much favoured chocolate mousse recipe, and add a bit of a twist to it.
There are a wide variety of chocolate mousse recipes out there, from variations in your usual amounts of chocolate, cream and egg whites, some with egg yolks and some without, and some using gelatin sheets. The original recipe came from the Nestle website a very long time ago, but I’ve learned over the years to omit the egg yolks as I find it a tad too rich with it. This recipe is spot on with the balance between a decent hit of chocolate and the light-as-a-feather sensation, and I’ve added minted sugar, because chocolate and peppermint is truly one of those matches that simply… ‘work’ 🙂
The recipe will comfortably serve six for a standard-sized dessert. I just filled the two glasses up with a lot for photographic purposes, but it’s way too much for one person.
You will need:
- 150g dark couverture chocolate (or any eating chocolate of your choice);
- 225ml thickened cream;
- 3 egg whites;
- 1/4 teaspoon vanilla bean paste;
- 4 mint leaves, plus extra for serving;
- 1 + 1/2 tablespoons white granulated sugar;
- Additional whipped cream, for serving.
Break up the chocolate into a heat proof bowl and melt either by using a double saucepan or if you’re feeling fearless, in the microwave on short, quick bursts until most (but not all) of it is melted.
Mmmmmm. What? Oh, that’s right, we’re using the chocolate for mousse. Drat.
Allow the chocolate to cool slightly on the side while you add the vanilla paste to the cream and beat enthusiastically with an electric beater until thickened. Fold in the melted chocolate in two batches, mixing well. Ensure that the chocolate is suitably cool, as if it isn’t, once the hot chocolate comes into contact with the cold cream, it will seize and you will get little bits of re-formed chocolate interspersed throughout. This is not necessarily a bad thing, but if you want your mousse to be velvety and smooth, I recommend cooling it properly and working quickly.
Whip up your egg whites in a separate clean and dry bowl until stiff peaks form. Push the egg whites gently to one side and add half of the chocolate cream mixture before folding through gently with a large metal spoon. Gradually add the latter half of the chocolate mousse.
Spoon it into your containers of choice. Chill in the fridge for a couple of hours until slightly firm.
Meanwhile, place the mint leaves and sugar in a mortar and pestle and grind away until the sugar becomes green and the mint is pulverised. This should be done very close to serving the mousses as the minted sugar has a tendency to turn brown due to the plant’s iron content.
Serve the mousses chilled with a dollop of additional whipped cream, a generous sprinkle of the minted sugar and topped with a couple of mint leaves.
And I simply love the sound the mousse makes when you pull away a spoonful…and being able to see all the lovely little air bubbles you’ve whipped into it 🙂
Enjoy the rest of your week, m’dears! x