- Hi everyone, it's Natasha of natashaskitchen.com
and today I'm gonna show you how to make
a classic chocolate mousse.
This is decadent, airy, and intensely chocolatey.
This is absolutely a romantic and special occasion desert.
You will need three mixing bowls for this recipe.
In the first heat=proof bowl,
combine six ounces of bittersweet chocolate,
six ounces of unsalted butter,
and a quarter cup of strong coffee.
Or you can use espresso.
Now heat medium sauce pan with about two inches
of simmering hot water.
Place your mixing bowl with the chocolate
over the saucepan of simmering water
so the bowl is just over the steam
and not touching the water.
Stir that together until the chocolate
is melted and completely smooth,
then take it off the heat.
I have separated four large eggs
and in the second mixing bowl combined four egg yolks
with half a cup of sugar and a teaspoon
of vanilla extract.
Whisk that to combine,
then place the bowl over the saucepan of boiling water
and whisk until it's thickened, hot to the touch,
and lightened in color.
Dip a spoon into the mixture
and run your finger across it.
You'll know it's ready if it does not ooze.
(upbeat music)
Take that off the heat and stir
the chocolate mixture into the egg yolk mixture.
Continue mixing until it's well blended.
(slurping)
In the third mixing bowl add four egg whites
and beat just until foamy.
Then gradually add one tablespoon of sugar
and continue beating until medium peaks form.
Fold the egg whites into the chocolate batter,
1/3rd at a time folding to incorporate
between each addition.
Once all of the egg whites are in,
fold just until the mousse is smooth and even in color.
Divide the chocolate mousse mixture
between eight four ounce ramekins.
Then cover and refrigerate for at least two hours
or ideally, overnight.
And you can make this chocolate mousse
two to three days in advance so this
is a make-ahead dessert.
Once your chocolate mousse is chilled
and you're ready to serve,
make the whipped cream.
In a medium mixing bowl, beat together one cup
of heavy whipping cream with a tablespoon of sugar
and half a teaspoon of vanilla extract
just until medium peaks form.
(Natasha squeals)
All right, these are well-chilled.
They are set and all we have left to do
is put on the topping and enjoy them,
so that's exactly what we're gonna do.
All right, we're gonna start out with that whipped cream.
Ooh, and these are beat to medium peaks
because you want that soft set look
on top of the chocolate mousse.
Mm, okay here we go.
And a big ole generous dollop on top of each one.
I'm excited.
'Kay, here we go.
All right, and I love adding some fresh raspberries
because chocolate and raspberries to me is like (slurping).
It works, okay?
Let's just put it that way.
So we'll put two on each one.
And raspberries are also very sweet for Valentine's Day.
Or a date night in.
Okay, and that's not all.
Next, we are gonna add some freshly shaved chocolate
because we need a little more chocolate.
All right, so.
And like this is the easiest way
to get chocolate curls is just a hunk of chocolate
and a potato peeler.
Just watch the magic.
All right.
Let's do this taste test because I cannot
wait any longer.
I was very patient while these were in the fridge.
Okay, here we go.
All right, and then with every bite
you wanna get some of the cream and some of the mousse
because the cream actually balances
the mousse really well.
Look at that mousse.
It is so whipped and fluffy.
Mm, mm.
(Natasha hums)
Wowee.
(Natasha laughs)
This just made my day.
Oh my goodness, it is intensely chocolatey.
And it's whipped and velvety smooth at the same time
and that little bit of coffee really amps
up the chocolate flavor.
Wow, this is as classic and as good as it gets.
Make this and you will get rave reviews
at your next party.
This is easy, excellent, and highly addictive.
You've been warned.
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