Chocolate mousse for dessert

The most delicious, original, for a festive table! This chocolate mousse is not prepared in the usual way. Among other things, it needs to be beaten with a mixer. As a result, it turns out to be surprisingly airy and tender, and with alcohol it is also piquant. The best dessert, especially for women's holidays!

Maria

Recipe author

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Composition / ingredients

Servings:

Bitter chocolate

300

Water

250

Cognac (whiskey or brandy)

Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 30 % 15 g

Carbohydrates 64 % 32 g

300 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make chocolate mousse? Prepare the ingredients. Take bitter chocolate, with a minimum cocoa content of 70%. Instead of cognac, you can take whiskey or brandy. Sugar can be brown.
Step 2:
Break the chocolate into small pieces.
Step 3:
Put the chocolate in a saucepan, add sugar. Pour in the water and brandy.
Step 4:
Put the saucepan on medium heat. Melt the chocolate, stirring constantly. You should get a fairly fluid mixture.
Step 5:
Pour the chocolate mixture into a bowl or bowl. Cool to room temperature.
Step 6:
Put the ice cubes in another bowl, a little bigger.
Step 7:
Place the bowl of chocolate in the bowl with ice so that the bottom cools evenly.
Step 8:
Beat the chocolate with a mixer on medium speed. At the very beginning of whipping, nothing happens. But gradually cooling down, the chocolate mixture will begin to thicken. You do not need to beat the mousse for too long, otherwise it will lose its airiness.
Step 9:
Transfer the airy chocolate mousse to the cremans. Put the mousse in the refrigerator for 30 minutes.
Step 10:
Before serving, garnish the chocolate mousse with whipped cream and sprinkle with cinnamon and cocoa. Enjoy your meal!

This chocolate mousse is very concentrated, despite the fact that there is water in it. I used bitter chocolate for mousse. The mousse turned out not very sweet and not cloying. If you use dark chocolate, then you can add less sugar, because dark chocolate is sweeter anyway.
This mousse can not be used as a layer for the cake, unless you pour the cake on top and do not add anything else on top. Because a hundred mousse is too light and heavy a cake to squeeze out all the mousse from the cake.

What should I do if the mousse does not thicken when whipping?! Sometimes I meet reviews that mousses prepared in this way thicken badly and do not acquire airiness. If, despite following the recipe, the mousse does not thicken, you can add gelatin diluted in a small amount and pour it into the chocolate mixture with constant whipping.