The most easy and quick dessert you can ever make...the luscious chocolate mousse which I made from the leftover egg yolks!
When it comes to making use of the leftover ingredients in your fridge I find it most satisfying as I believe in zero waste...this thought has been instilled in me since childhood by my mum as she had a very practical approach to everything she would cook or create...and would never waste even the water from boiled eggs, which she would use for feeding plants.
I recently hosted dinner for friends where I made pavlova for dessert and I had those leftover egg yolks and some whipped cream which I wanted to incorporate into something quick and easy...this was my approach to put those leftovers into its best use. Mousses are a welcome dessert which my family loves and they loved it even more as I made it after such a long time and they were all yearning to eat something sweet and luscious.
PREP TIME: 10 minutes
ASSEMBLY TIME: 5 minutes
PASSIVE TIME: 2 hours
350g semi-sweet chocolate chips(I used Hershey’s)
4 egg yolks
125 ml hot water
1/2 cup caster sugar
200 ml whipping cream
1 1/2 tsp vanilla essence
100 ml double cream
1 tsp cocoa powder for dusting
I used Hershey's chocolate chips but you can also use dark chocolate (70% or more cocoa) chopped into small pieces and follow the rest of the recipe as is.
In a heat proof bowl, add chocolate chips, pour hot water and whisk until the chocolate melts completely. Bain-marie if you still find chocolate bits in it, or microwave it for 20 seconds to melt completely.
In another bowl, whisk together egg yolks and caster sugar until pale and fluffy. Pour a small amount of melted chocolate to the egg mixture and whisk with an electric mixer, now add rest of the melted chocolate and whisk. Leave 5 minutes to cool the mixture.
Now whip the cream and vanilla until stiff. Drop small amount of whipped cream to the chocolate egg mix and whisk with electric mixer. Add the rest of the whipped cream and whisk until just combined.
Cut strawberries in half. Take glasses of your choice, place one or two halves of strawberry against the glass wall, cut side out. Pour the prepared mousse in the glasses with the help of piping bag and let it set in the fridge for 2 hours.
Whip the double cream until it’s slightly thick but not stiff. Gently spoon it on the set mousse and dust it slightly with cocoa powder.
Garnish with strawberries and rosemary sprigs.
Chocolate mousse can be prepared without eggs as well...make it by completely omitting the egg yolks. Instead of eggs and caster sugar, take the whipping cream with half a cup of confectioners sugar and fold it into the melted chocolate. Set in the refrigerator to chill for 2 hours.
Another version can also be prepared without adding any whipped cream. Bain-marie the chocolate on a double boiler until completely melted. Whisk egg yolks with caster sugar in a bowl and place it over a pan of hot water to gently cook eggs. Gently fold the egg yolk mixture into the melted chocolate. Whisk the egg whites until stiff peaks and fold it in the chocolate mix. Set it in the fridge to chill for 2-3 hours.
Adjust the sugar according to your taste buds.
Do not over whip the double cream as the stiff cream will not let you have soft and delicate dollops on top.
You can garnish this with any fruit of your choice.