Brazilian recipe
Creamy Chocolate Mousse (Mousse de chocolate cremosa)
A classic Brazilian-style dessert, this aerated chocolate mousse offers an intense cocoa flavour and a cloud-like texture using pantry staples.
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Ingredients
6 egg whites
2 tins double cream (drained of whey)
2 sachets unflavoured gelatine powder
6 tablespoons cocoa powder
6 egg yolks
1 litre whole milk
12 tablespoons caster sugar
2 tins double cream (drained of whey)
2 sachets unflavoured gelatine powder
6 tablespoons cocoa powder
6 egg yolks
1 litre whole milk
12 tablespoons caster sugar
Where to find ingredients
You can find all ingredients at local supermarkets. Look for the 'baking' aisle for cocoa powder and gelatine, and the 'dairy' section for cream and eggs. For a richer flavour, use a high-quality Dutch-processed cocoa powder as a substitute for standard chocolate powder.
Preparation method
- Whisk the egg whites into stiff peaks and gently fold in the double cream, then set the mixture aside.
- In a stand mixer or using an electric whisk, combine the egg yolks, cocoa powder, milk, and sugar.
- Whisk the ingredients thoroughly until the mixture is completely smooth.
- Transfer the mixture to a saucepan over low heat, stirring continuously until it thickens slightly.
- Dissolve the unflavoured gelatine in water according to the manufacturer's instructions.
- Slowly stir the dissolved gelatine and the thickened chocolate cream into the reserved egg white and cream base.
- Gently fold the mixture, using a spatula to move from the bottom up to maintain the airy consistency.
- Divide the mousse evenly between individual serving glasses or bowls.
- Chill in the refrigerator for at least 4 hours, or until the mousse is completely set.
Observations
This traditional recipe for chocolate mousse is a staple of Brazilian dessert culture, beloved for its indulgent taste and remarkably light, airy texture. Whether you are hosting a dinner party or simply looking for a sweet treat, this preparation is surprisingly straightforward and relies on accessible ingredients.
The secret to this mousse lies in its creamy base, which achieves its signature lift from whipped egg whites and is stabilized with gelatine for the perfect set. The distinct, rich flavour comes from chocolate powder, which you can adjust to your preferred level of cocoa intensity.
The secret to this mousse lies in its creamy base, which achieves its signature lift from whipped egg whites and is stabilized with gelatine for the perfect set. The distinct, rich flavour comes from chocolate powder, which you can adjust to your preferred level of cocoa intensity.
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