- Food and Cooking
chocolate mousse dessert
You Would Love This Delicious Dessert
Even if Christmas Holidays are over already for more then two weeks, we think a lot about those wonderful Winter Days, starting already with the arrival of Sinterklaas, but continuing with preparations during Advent of all the decorations in our Home, decorating the Christmas tree, selecting gifts and presents for every Family Member, preparing drinks and foods for all guests, and finally being together during Christmas Evening and Days after Christmas. Being Slovenian descendants we especially enjoy the Slovenian Choir, singing traditional Slovenian Carols. And after Christmas we enjoyed saying farewell to the "old year", finally to say welcome to "a brand new year".
After that we closed this wonderful and magical cozy Holiday period, celebrating 6th of January, named "Three Wise Kings Day Celebration".
If there is something "special" we like to remember, and to share with you in this lens, it is our traditional "Chocolate Mousse Cake Dessert". This special dessert is inherited for already generations since our "great-grandmother". It's in fact a very simple dessert to prepare, but tastes "super delicious". Also it's so powerful dessert, you can only just eat one small piece (maybe two). It looks like a "cake" (see intro picture), but it's a "firm chocolatemousse" builded in a "mold", surrounded by "lady fingers" (boudoirs, or biscuits a la cuillere). Normally it's served in little slices, just the width of "one or two lady fingers".
and enjoy it
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The Best product or dish in kitchen you can only prepare with the "best" ingredients of the "best" quality. But the ingredients, are "just" the ingredients. There are two important rules to remember, when you use some ingredients. You have to use the "exact" quantity, but also you have to use the ingredients in some "exact" sequence. If not? You will have a bad result, or "another" result.
Just look the picture HOW SIMPLE a RECIPE NOTE can be. Just "few words" are listed to "remember" the ingredients. HOW to process these ingredients, is not written down, but passed on by memory. If you will mix together all the ingredients, just on "your" way, you will create another dessert.
Chocolate Mousse INGREDIENTS
* half pak + 3 ruiten
means: like on the picture, 1 tablet of dark (bitter) chocolate, and 3 small strips; measuring, about 260-270 grams
* 50 gr solo
means: 50 grams of "margarine butter" (Solo is the brand of a good quality of baking margarine)
* 1 grote tas
means: like on the picture, 1 mug full of "granulated sugar", in fact added a little bit; measured, about 370 grams
* 4 eieren
means: 4 eggs
Nothing more is noted on this almost 100 years old "recipe" for the "cholocate mousse dessert". How to prepare it? It is given from generation to generation, by memory, as described lower.
* When the "chocolate mousse" is prepared, you need some "lady fingers" (boudoirs, biscuits a la cuillere), to present the mousse.
The Best way to prepare the Chocolate Mousse Dessert
The "sequence" and the "way" how you mix all ingredients, will determine your result. So follow exactly this process, especially read carefully the "red boxes" between.
Break the chocolate in little pieces, and put it in a casserole with the margarine butter, and mingle them on a "very low" heat. So both ingredients must be "melted", but not "heated". As you see, they are melted, take the casserole of the fire.
Be careful: you don't melt the chocolate mixed with the margarine on a high fire. Don't warm up this mass too much, because when you add later on the "granulated sugar", also the sugar will melt, and you need to keep the mass "grainy". The mousse it just delicious, eating it, you "feel" the "granulated sugar"
* First of all separate the "egg-whites" from the "yolks", and mix the "egg-whites" to a "foamy mass". First you add the yolks to the chocolate with margarine, and mingle it between this mass, before you start adding the sugar and foamy egg-white.
* Consecutively add 1 spoon of the "granulated sugar" to the "chocolate-margarine mass", and mingle it "gently"; then add 1 spoon of the "foamy egg-white", and mingle it softly too with the mass; and repeat those steps until you mingled all sugar and egg-white in this mass (spoon wise).
Watch next: never mix the egg-white and sugar instantly to the chocolate-margarine mass with a "electrical mixer", because you will never obtain a "granulated mousse texture". You will have another "mousse", maybe even delicious, but, it wouldn't be the "same", or the "best one", as it is mentioned and required in this recipe.
Put the final chocolate mousse mass away, let rest it, somewhere in a "fresh room", for several hours. In the beginning the chocolate mousse is "more liquid", before it will become "stiffer".
Important: Don't put the mousse in a frige; it would be "too" cold.
Best is to build your "chocolate mousse cake" few hours later, when the mousse rested, using a "mold". The mold on the picture, used already almost for 100 years in our family, can be crafted by yourself, with some "cardboard"; you need a rounded mold of approximately 10 cm height, and a diameter of 14 cm, for the size prepared with described ingredients. Place 2-3 "lady cookies" against the inside border of the mold, fixing it with a spoon of the firm mousse; continue like that, until the "mousse cake" is finished. You really have to "build" your "mousse cake". One day later, you can take away the mold, and decorate your "chocolate mousse cake" as you wish. As an example, you can see the introduction picture of this lens.
Construction Mold for the Chocolate Mousse Dessert
This mold is as old as the Recipe Note, fabricated especially for this Christmas Chocolate Mousse Dessert
Various Kinds of Delicious Chocolate Desserts
Cake Pans & Baking Molds
Great Mousse Recipes
Episode 14 is about Chocolate Mousse.
Find LADY FINGERS Online
Chocolate Mousse Poll
Would you ever try to prepare this Chocolate Mousse Dessert Recipe?
Boudoirs or Biscuits a la Cuillere
These "Lady Fingers", also called "Biscuits a la cuillere" or "Boudoirs" in French (a boudoir is a lady's private bedroom, sitting room or dressing room), are one of the main ingredients in many French dessert recipes.
Duel Debate about Chocolate Mousse
Do you love the "grainy texture" mousse? or?