Layered chocolate mouse in vintage glass

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My friend Ina gave me these gorgeous vintage green classes she found at the Milnerton market as a birthday gift and it doesn’t matter what I serve in them, they normally steal the show. I gave dark and white chocolate mousse a try for a dinner party, which worked well as it can be prepared and tarted up well in advance and kept in the fridge. 
I prepared mine the night before and it gave me time to clean up the unholy mess I can create in a kitchen, or as my daughter says, I am my own personal hurricane in a kitchen…….

 I found this recipe on recipe.com and used white chocolate and 1x teaspoon of vanilla extract for the white mousse. The consistency of the white mousse is different from the dark version but with the layering in the glasses it does not matter. I am personally not a fan of any white chocolate as it just does not taste like chocolate to me, so I filled my glass with the dark variety only- cooks privilege! 

 Ingredients:

  1. 170 grams chocolate-preferably 60% cacao
  2. 2 T unsalted butter cut into pieces
  3. 3 large egg whites
  4. Pinch of salt
  5. 3T granulated sugar
  6. ¾ cup cold cream

 Method:

  1. Put the chopped chocolate in a medium heatproof bowl and set the bowl in a pot of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the pot, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.
  2. In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually sprinkle in the sugar-go slowly, as adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don’t over beat or the dissolved sugar may weep out of the whites.
  3.  Whip the cream in a large bowl until it’s fairly thick and holds a soft peak when the beaters are lifted.
  4.  With a large spatula, gently fold about one third of the egg whites into the chocolate until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream. Fold gently until the mixture is uniform in colour and texture.
  5. Divide among 4 dessert dishes and serve immediately, or refrigerate for at least 30 minutes for a slightly firmer texture. Garnish.
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