Confusion reins... let me explain... I am so aware of how wonderfully foodie bloggers present their food and I am so lacking in the department of beautification!! So I was making choc mousse and got out a glass for serving, then another then another then another and on and on it went and I just could not decide WHICH would look best. I decided to do what I do when I am out shopping, not the "if in doubt do without" but the "take them all and decided which to return later" motto that I live buy and I used all the glasses, except I did not return any!! These are my little soldiers lined up in the fridge ready to do battle with hungry tummies after school and my midnight snack attacks!!
At some stage here I will post all ingredients and instructions. This is the part where I add the melted chocolate to the egg yolks and swirl in the cream. Isn't it pretty enough to eat or even wear!! I have been known to do both similtaneously. There will be no pictures of Vida wearing/eating chocolate mousse, no one deserves that kind of punishment, least of all ME!!!
Red is my favourite colour. Apparently it symbolizes strength, not too sure about that one. This chocolate mousse leaves me weak at the knees!! Anyway, I still trying to beautify these little beauties. I will not sure you the other 40 photos I took that just did not make the cut. I tell you I admire photographers, this stuff aint easy.
This stuff is truly drinkable prior to it's setting time in the fridge. No, I have not been known to drink it, not often anyway....
(I always double this recipe but you don't have to)
I 200gm block of Nestle Double Blend (This is milk choc I never use dark)
2 eggs seperated
1 cup cream (just ordinary whipping cream)
2 teaspoons caster sugar (probably not necessary at all)
Melt chocolate (broken into pieces) in the microwave. I usually zap it for 1 minute, try stirring and if it isn't all melted, I give it 1 minute more. Chocolate is very deceptive in the microwave as it holds it's shape until you stir it, making you believe it has not changed texture at all when it has.
Once it's melted I add the egg yolks, it may seize a little on you but try alternating the cream with the yolks to get things moving along.
Beat the egg whites until soft peaks form and add your sugar slowly (if using). This is then slowly and gently incorporated into the chocolate mix. I do a third of the whites first and mix it in well then I add the rest and am far slower and gentler. I am then ready to pour this into my huge bowl and top it with fairy floss when I am ready to serve it, or I do individual ones and maybe grate some chocolate on the top for decoration. I have been known to add a couple of teaspoons full of ground coffee into the mix and a few whole beans in the glasses upon serving for a different twist. Also looks really cute if you serve it in coffee cups (expresso) with a little dollop of cream on top and some cocoa sprinkled ontop so it looks like a cappacino.
Try it, is is yummy and I am sure you will present it better than I did but honestly it tastes so good you will forget what it looked like, it will be gone so quick...