Chocolate Mousse Recipe

The chocolate mousse dessert is a simple but very tasty, easy to please everyone and very attractive!

INGREDIENTS

• 4 1/2 ounces bittersweet chocolate, finely chopped
• 2 tablespoons (1 ounce) unsalted butter, diced
• 2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
• 1 cup cold heavy cream
• 3 large eggs, separated
• 1 tablespoon sugar

(Optional) Raspberries and extra whipped cream

METHOD

1 Whip the cream to soft peaks, then refrigerate. 

2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature.

3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.

4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. 

5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries or strawberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)

(Serves 5-8, depending on the size of the servings.) "Bon appetite!" 


Vocabulary

finely chopped: "picado"

diced: "em cubos"
heavy cream: creme de leite
tablespoon: colher de sopa
soft peaks: chantilly
smooth: homogêneo
lightly: "ligeiramente"
sprinkle: "borrifar"
raspberries: framboesas
strawberries: morangos

By Luiza Cupertino