Recipe For Chocolate Mousse

Many years ago I was a waitress at the Longhorn Steakhouse in Birnam (Johannesburg). One Saturday night a middle aged couple came in and would not sit at the open table in my section as they were always served by Abe. After an half hour wait the husband convinced the wife to take the table and I must have done something right. When they left she told me they would be back on Monday with their son as they wanted to introduce me to him. Lo and behold, on the Monday night in they came, with a very good looking 30ish year old and their two grandchildren. Dov and I hit it off straight away and we ended up dating for quite some time. One night we had a mini dinner party, the two of us, my best friend at the time, and his best friend. My responsibility for the evening was chocolate mousse. It was a huge success. Funnily enough, I cannot remember what else we ate that night but we chatted, and laughed and drank loads of whisky and red wine. I still think of Dov and his boys and hope wherever life took them they are happy and loved.

Chocolate Mousse Recipe For Chocolate Mousse

Chocolate Mousse

Chocolate Mousse
 
Ingredients
  • 200g dark chocolate – I used Canderel sugar free chocolate
  • 200g dairy milk chocolate – I used Canderel sugar free chocolate
  • one pinch salt
  • 2 pinches Chinese 5 spice powder
  • 8 drops peppermint essential oil – you can use a teaspoon of peppermint essence, or a 35g bar of peppermint crisp chocolate
  • 6 eggs separated
  • 6 teaspoons castor sugar – I used fructose
  • 250mls cream
  • fresh mint to garnish
Method
  1. melt the chocolate with the salt and the 5 spice over a bain marie
  2. if you are using a peppermint crisp bar, melt it with the chocolate
  3. remove from the heat and add the essential oil (or the essence)
  4. beat the egg yolks until fluffy
  5. beat the egg whites with the castor sugar until stiff
  6. beat the cream until firm
  7. fold the egg whites into the cream
  8. add the melted chocolate to the egg yolks and stir in quickly
  9. slowly fold in the cream and egg white mixture
  10. place in the fridge to set and serve with the fresh mint as a garnish

Click on the links for conversions and notes.

ps – I served these with meringues that I blinged up with green glitter which was a gift from Cindy.

Tandy

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Recipe For Chocolate Mousse — No Comments

  1. Pingback: Friday’s Food Quiz Number 15 | Lavender and Lime

  2. What a sweet story, you never know who will cross your path and touch your heart. I love the mix of flavors in this; the peppermint and Chinese 5 Spice Powder! This will be a perfect after dinner splurge for the holidays!

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  3. Lovely story. I fancy the idea of the five spice powder. It must give it such a delicious twist. I also like using glitter for cakes but I find it doesnt photograph well! xx

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    • as you know, my photographs are not my main priority! As long as the food tastes good, that is all that counts :)

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  4. Wonderful story to go with a wonderful dessert! How unique to add Chinese 5 spice powder… never heard of that being used with chocolate mousse!

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  5. Aw, I love the story and the memories! And that Longhorn Steakhouse exists in South Africa as well as the U.S. :P Yummm, mousse! I make a vegan version with avocado–which sounds bizarre but is actually delicious!

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    • It was my cousin’s business that the started here and moved to the US (If my information is correct). I want to try the avo version as it looks so great :)

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  6. Beautiful and delicious recipe Tandy! The only chocolate mousse I eat is my mother in law’s, because it is to die for. But I think I’m going to try this recipe and give her a surprise ;)

    Thanks for sharing!

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  7. Delicious looking mousse, Tandy! I don’t add any sugar to mine either, and only use dark 70% chocolate, so it’s very grown up. Lovely story, I hope your friend Dov and his boys are doing well too, wherever they are! :)

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