Chocolate mousse isn't easy to make, you need to do the right things at the right times. Use the right temperature and time to mix everything.
First, make a pate à bombe.
For three people we use these ingredients.
- 3 egg yolks
- 3 ounces of sugar: 80 g (use less sugar if you don't want it to be too sweet)
- 0.75 ounce water: 25 g
Whisk the egg yolks while boiling the sugar sirup. When the sugar sirup has reached 120 °C, then slowly pour it in the egg yolks while mixing.
This is the result:
Then we melt the chocolate. Be sure to buy chocolate without any sugar in it or otherwise you will have to decrease the amount of sugar in the pate à bombe.:
-3 ounces or 80 g chocolate.
And we mix it to the pate à bombe.
If you want the chocolate mousse to be lighter of texture, you can whip those 2 left over egg whites and add it to the mixture at this stage. But I don't use it. Add a pinch of salt to get a special taste.
Next, we whip some cream to stiff peaks. Don't forget to cool the cream with an ice bath, otherwise you won't succeed in getting it whipped.:
- 4 ounces or 100 g cream. Use more cream if you want it to be lighter of texture.
And fold it to the mixture.
Then put the mixture in a cup and store it for more than an hour in the fridge and it's done.
I recently found another way to make parfait (ice cream without an ice machine).
The only difference now is that we don't need to make a sabayon on the stove. We just make the sabayon by mixing hot syrup into the egg yolk mixture.
Here's how the Japanese people do it and they know how to make desserts for sure. I like this technique because it's much easier to do, you can't burn your egg yolks on the heat. But if you still want to do it the traditional way, here you go.
Ingredients:
I made my variation on it by adding cacao powder to the whipped cream and to the sabayon. This will create chocolate ice cream.
This is a difficult one, especially the baking of it. You want it crispy outside and soft inside.
Here's the recipe:
80 g chocolate
3 eggs
150 g sugar
40 g flour
100 g butter
I'm going to try using 1 egg, so I divide by 3. And I'm going to cut back on the sugar.
I mix together the chocolate and the butter. I mix together the sugar and the egg. Then I add flour to the egg/sugar mixture. Finally I add chocolate and butter to the entire mixture.
This is what I got:
Now I put it in a 180-210 °C oven in a tiny, buttered, moelleux ceramic cup for about 15 minutes. (It will be better if you put it in the fridge for a few hours, but I don't want to wait. The reason it's better is because the inside will be cold and the outside will be warm. So the inside will be soft and sticky, while the outside is hard. We will get a nice gradient from inside to outside.)
And we get the result.
Hmm, I baked it a little bit too long. 16 minutes. Next time we do it with 10 minutes and I'm going to put it in the fridge first. I also think the cake is too soft on the outside, so next time I'm going to use 200 °C instead of 180 °C.
Some other recipes are totally different:
- 170 g chocolate
- 3 eggs
- 120 g sugar
- 55 g flour
- little bit salt
- 150 g butter
This second recipe looks a bit "darker" because it uses more chocolate. I think I'm going to try this one next time.
