This time (2nd attempt) they turned out better as I was able to pipe them into those mini cups & I added some decoration to make them special for my son's mini recital & gathering at his music teacher's house today.
Video tutorial added on 7 Feb 2015z
Chocolate Mousse
Serves 25 - 30 (very mini cups)
Ingredients :
1/2 cup Water
125g sugar
250g dark chocolate (70%) cut into pieces
2 1/2 cup / 600ml Cream (at least 40% fat)
4 egg yolks
2 eggs
Decoration (optional)
Preparation method :
1. Whisk the cream until it reaches soft peak. I used the electric mixer & whisk for 5 - 8 minutes on high & set aside.
2. In a small pot, add sugar & water. Bring it to boil to reduce the water in medium heat. It will turn shinny & thicken.
3. While you are preparing the sugar syrup, melt the chocolate in a bowl sitting on a pot water. Low heat on the stove until all the chocolate melted.
4. In another mixing bowl, add in all the eggs & yolks whisk until light & fluffy on medium speed. Slowly pour your hot sugar syrup into the egg mixture when the syrup is ready. Sugar syrup should be around 110 degree C.
5. Fold the egg mixture into the melted chocolate until well combined. Then fold in the whipped cream ( in 2 parts ) until well combined.
6. Transfer into a piping bag & pipe into the serving cups / bowls. Decorate the mousses & fridge them for an hour / until serving.
Bon appétit !!
Chin's notes:
1. At least 70% cocoa in dark chocolate is preferred & full cream which can be whipped. I used these.
2. The hot sugar syrup is very HOT!!! DO BE VERY CAREFUL !!
3. Use cream that you can whipped to soft peak.
4. I made melted chocolate decorations to "dressed" the mousses. - to make these just melt the dessert chocolate / chocolate of choice ( like step 3 above), transfer into piping bag & pipe on to baking paper & freeze for a few minutes in the freezer. You can also put any design under the baking paper & trace the design. I made them a few days ahead.
Ta-da... Ready to be served!!!
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