Easy Chocolate Mousse - Weekday Recipe

To make up for my silence from the past couple of weeks, I'd like to share with you a fun way to can consume leftover chocolate from the Easter holidays.  What leftover?  At some point, we eat too much of the good stuff that we do tend to get sick of it. At least, I do.

There are endless ways to use chocolate.  For most, is to eat it until their belt snaps open.  For others, is to cook with it.

Here is a very easy chocolate mousse recipe which I tried this evening and was amazed with the results.   It was not only easy to make, but the texture was smooth, velvety and decadent.  It's worth the try.

Preparation time : 10 minutes     Cooking time : 10 minutes, Refrigeration time : at least 1 hour

Recipe "au pif"

100 g dark chocolate (or leftover bitter sweet chocolate), diced coarsely

2 tbsp  unsalted butter, softened

1/2 cup heavy cream (35%)

2 egg yolks (use the egg whites to make a meringue)

2 tbsp raw cane sugar

2 fresh vanilla pods, seeds removed and set aside (stems discarded)

Using a bain-marie, slowly stir and melt the chocolate and butter. Remove from heat and set aside to cool for a few minutes. 

Whisk in the two egg yolks. Cover and refrigerate for a few minutes.

In a separate bowl, whisk the egg whites with 1 tbsp sugar until stiff peaks are formed. Set aside.

In separate bowl, whip the heavy cream, the remaining tbsp of sugar and the vanilla seeds for about 1 minute.

Gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then gently fold the remaining egg whites into the chocolate mixture. Fold in the whipped cream.

Serve in individual cups. Cover and refrigerate until the mousse sets.

Cover and refrigerate for at least an hour. 

Serve chilled with fresh fruits.

Serves 6.

Share and enjoy.