You read that correctly, it’s a mousse-off! My teenage “assistant” and I made three very different mousses and put them to the test. Let the games begin!
Mousse A was the underdog of the group. We used a recipe (found here) that claims amazing mousse can be made with only chocolate and water! HIGHLY suspicious. One participant scoffed at the very idea.
Mousse B was a more classic mousse from cookiesandcups.com.
Mousse C was a low-carb, egg and gluten free creation from cafedelites.com. Very important note about this: put the cans of coconut cream in the fridge overnight so the water can separate out. Make sure not to bump or invert the cans after chilled.
INSTANT CHOCOLATE MOUSSE (CHOCOLATE CHANTILLY)
Recipe by Herve This & Heston Blumenthal
- 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja) (If doing again I would use a milk or semi-sweet chocolate)
- 1 cup (240 ml) water
- 4 tbsp sugar, optional (NOT OPTIONAL, OH GOD THE BITTERNESS, THE BITTER BITTERNESS!)
- Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.
- Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.
- Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) (use the electric or whisk for eternity) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.
- Divide into four serving cups and serve immediately.(or put in the fridge to chill which is what I did)
Easy Chocolate Mousse
makes 8 servings
Ingredients 2 eggs
¼ cups granulated sugar
2½ cups cold heavy whipping cream, divided
6 oz semisweet chocolate (about 1 cup semisweet chips)
1. Beat eggs and granulated sugar with your mixer for about 3 minutes.
2. Meanwhile heat 1 cup heavy whipping cream in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined.
3. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil.
4. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally.
5. When the mixture is completely chilled and firm use your whisk attachment on your stand mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using the paddle attachment or a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. I found using the paddle attachment on low speed worked best. (I did this with the hand mixer)
6. Serve immediately as is, or refrigerate until ready to use.
Notes recipe from Glorious Treats
3 Ingredient Chocolate Mousse
Author: Karina Cafe Delites
2x 400ml (13.7oz) cans full fat coconut cream
2 tablespoons confectioners sugar
3 tablespoons unsweetened cocoa powder (All I had was special dark coca powder, probably be better if I went out and bought what I was supposed to use)
pinch of salt (optional! About ¼ teaspoon. Adjust to your tastes)
20g | 2 squares 70% chocolate, shaved (optional) (didn’t use)
extra shaved chocolate to garnish (didn’t use)
1. Place sealed cans of coconut cream in the refrigerator overnight. Without shaking the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans. (I didn’t have overnight to wait so I did my best to strain the liquid out after putting the cans in the freezer for a short while)
2. Add the sugar and beat on high using a hand mixer (or whisk) until thick and creamy (about 12 minutes). Reserve about 4 tablespoons of the plain ‘whipped cream’ to use as a topping to serve with (optional), and set aside. (I didn’t reserve any)
3. Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate (opted out). Depending on the coconut you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the ‘plain whipped cream’ over the mousse and sprinkle with shaved chocolate (if using) (didn’t).
There were five participants with one participant getting over being sick and not able to taste or smell…she went off of texture. These are in the order of testing.
Mousse C was too salty for two participants, two other participants didn’t taste salt at all…the fifth couldn’t taste anything. One participant called it weird while another said it tasted like something found in the back yard. It did have a nice light pudding texture. It probably would have been better had the water fully separated from the cream and we had the right cocoa powder. No one (except me, but I knew) tasted coconut. I wouldn’t count this one out.
Mousse B was the clear favorite. It had a nice whipped texture and the chocolate was sweet. One participant tasted coconut (delayed reaction much?) I ate it for breakfast this morning (but shh!)
Mousse A was VERY bitter. It was vastly improved – and quite good actually- once whip cream was added. Even the non-tasting taster could taste the bitterness. This would be really good with a semi-sweet or milk chocolate. This was amazing for the fact that it was water and chocolate.
I refrigerated all of these overnight because we didn’t want to stay up to wait for them to chill. Had I known we would be waiting, I would have put the coconut cream cans in the fridge and done it properly.
Mousse AMousse BMousse C