Chocolate mousse

Soft, delicate and with an intense flavor to its main ingredient, this chocolate mousse that I present to you today has become one of my star recipes. When I want to surprise the little ones at home or I'm looking for a quick and very successful dessert the day I have guests over, it's a great recipe to win them over.

Like all mousses, one of its secrets is airiness, which is gained by mounting the whites . It is interesting to beat them at a gentle speed, especially at the beginning, while the chocolate is melting and, in this way, we will have both parts of the mousse ready at the same time.

In addition, I suggest you decorate your chocolate mousse with some strawberries, adding some sprinkles or mini chocolate chips, simulating a bit of dirt around it. Thus, when you present the dessert on the table, everyone will have a pot that is as delicious as it is colorful.

Shall we go with the recipe?

Ingredients

For the mousse

• 100g of dark chocolate
• 40g butter
• 25g of sugar
• 120 g egg whites (about 4 whites)
• 1 egg yolk

For decoration

• 5 strawberries that look pretty
• A little cocoa powder or small chocolate chips (granillo type)

Elaboration

From the chocolate mousse

1. Put the egg whites in the bowl of the KitchenAid mixer and with the wire whisk begin to beat them at a gentle speed until they begin to foam.
2. Add the sugar in the form of rain and continue beating to mount them to the point of snow, not excessively firm. Speed ​​up a bit when they're almost there.
3. While the egg whites are being beaten, in a saucepan, melt the chocolate with the butter in a water bath and beat or stir until it is integrated and smooth. Reserve it and let it temper.
4. Put the yolk in a bowl, add half of the melted chocolate with the butter and mix with a whisk until integrated.
5. Add the rest of the melted chocolate to the previous mixture and stir with the whisk until well integrated.
6. Add a part of the whipped egg whites to the mixture, more or less half. Do it gently with a silicone tongue, with enveloping movements from bottom to top.
7. When half of the whites are integrated, incorporate the rest and add them repeating the same movements until they are completely integrated.
8. Put the mousse in the De Buyer pressure gun with the filling nozzle, or in a piping bag with the indicated nozzle.
9. Divide the mousse into 5 small glasses, ramekins or individual bowls and place in the fridge for a minimum of 2 hours.

Mounting

1. Take the mousses out of the fridge and place a strawberry in the center of each one, sinking it slightly, so that more or less half of it peeks out.
2. Sprinkle cocoa powder or chocolate chips around each strawberry.
3. Serve and enjoy every spoonful!

Grades

• If you don't have chips, you can chop part of a chocolate bar into very small pieces or grate it to get chips.
• You can decorate the mousse in the way you like best: instead of a strawberry, have a very red cherry, sprinkle grated white chocolate on top without putting any fruit or do the same with dark chocolate...
• If you want, you can bathe the strawberries with a little white or ruby ​​chocolate. Melt the chosen chocolate and dip each strawberry, holding it by the stem. Arrange them on some baking paper and leave them in the fridge for a few minutes, until the chocolate hardens. It will give them a crunchy point that will be delicious. Here you have many more ideas to decorate strawberries.
• To melt the chocolate you can do it in the microwave, always little by little and at intervals of no more than 20-30 seconds each time. When it is melted, add the butter at room temperature and stir to integrate it well. You can also use the De Buyer double boiler , especially when you want to melt a larger amount of chocolate.