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Snoopy's SUPER EASY Chocolate Mousse


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SUPER EASY Chocolate Mousse

@Loki @Chripta @Rey @legomaracas @trogdor @CryptoVangu

This is so easy my 9 year old could make this when he was 5... Granted, when he was 5 he also had a blue ribbon in cooking from the local fair and is a certified genius smarter than I am... But I still have faith that either you, or your kids (if applicable) can make this.

Makes about 6 cups  

10 ounces semi-sweet chocolate
4 egg yolks
1/2 cup heavy cream
6 egg whites
1/2 cup sugar

*NOTE* You're using 6 egg whites, and 4 egg yolks... in my house the dog just gets the extra 2 egg yolks put on his dog food, just don't waste it.

I could tell you to use a double boiler, using warm water like the recipe says, but truth be told even I never did that... 

I just use a non-stick pot, low heat (like 2 or 3 on a 10 scale) and stir.

Also, the only tools I use for this would be two big bowls, the non-stick pot, a wooden spoon, a rubber spatula, and a whisk.  If I am feeling lazy I will use the mixer (with the whisk attachment) to do up the egg whites, but it's technically not needed... the point is that you CAN make this in an apartment or dorm room (been there, done that) and it is fabulous.

SO, melt the chocolate as described above... Usually I just put in the full 12 ounce bag and save a small handful to eat while I'm cooking.  Everyone wins.

Combine the egg yolks and cream in a separate bowl, slowly add the chocolate while stirring rapidly, then add in the vanilla.

Using the whisk or mixing bowl whip up the egg whites and sugar until stiff peaks form.  I always used to wonder what that meant - basically if you could hold the bowl upside down over your head it would not fall on you.  If you have doubts whisk it up again faster - It's all about a rapid small circle using your wrist.

Gently FOLD egg white stuff into chocolate mixture.  What do I mean by FOLD?  Well you're not mixing it up like you did to create the egg whites.  Part of the reason why the egg whites turned out like they did is there is lots of air in them now... If you're rough, you collapse the air and your mousse will be very dense.  You're using a LIGHT touch and just slowly and lightly bringing the stuff from the bottom to the top and slowly working it all in. 

Technically you COULD put that in the fridge as is, but your best bet is to put that into small glass custard cups... I've even used small juice glasses, depends on what you have on hand.  

Chill until firm for AT LEAST 2 hours, 4 is better.   

SUPER EASY, let me know how it turns out.  

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