The recipe I found was really easy to adapt, which is exactly what I did. One of the wineries by my house, Linganore Winery, makes the most incredible raspberry wine. So instead of using water in my mousse, I replaced it with wine! Chocolate + raspberries = yum. Yum + wine = fantastic! The recipe was fantastic and incredibly easy. I think I over whipped it, but it was still delicious.
The recipe is from Diamonds for Dessert, which is definitely a blog worth checking out. I pretty much want to make everything that she posts. Again, I over whipped, so it came out a little bit more solid than it should have... still tasty!
Chocolate Mousse
9.35 oz (265 g) bittersweet (70% cocoa) chocolate
1 cup (240 ml) water
4 tbsp sugar, optional
cold water & ice
Place ice and cold water in one of your mixing bowls. Then place the other mixing bowl on top to chill. Chop up the chocolate and place it in a medium sized saucepan. Add the 1 cup water (and sugar if you decide to use it) and place the pan over medium heat, whisking the mixture occasionally.
When the chocolate is all melted, take the pan off the heat and pour the mixture into the mixing bowl that's been chilling (the one on top of the ice and water). Take your whisk and start mixing until the mixture starts thickening and resembling softly whipped cream.
Continue whisking until it thickens more and can be scooped up by the whisk (video below showing perfect texture). At this stage it is very easy to over-whip the mousse, so watch the texture carefully or else it will end up grainy.
Divide mixture into serving containers, garnish (if desired with whipped cream and chocolate hearts), and serve.
And voilà!
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