Chocolate Mousse

Assalamualaikum!

I am now back in Montreal. Back to reality. No more food made by mom, I have to pay my own bills, buy my own grocery and do my laundry. Me don wan….=.=’Right! I was being all pampered back at home in Malaysia. My summer break was short but Alhamdulillah so much fun! The family is doing amazing and our living is room is always a mess because that is our Umar’s “bedroom”. Bottles on the left of the room, his diapers on the right and his box of clothes is under the TV, his mat and quilts are in the middle of the living room with his play gym. That's our baby alright. The most beautiful, perfect bundle of joy!

He is the darling-est of all babies. Yes. I say that because we’re related. I love every inch of him. His chubby cheeks that jiggles, his geram-stick, his breath that always, ALWAYS smells like milk, his small hands and feet. I swear, when my sister was not looking, I bit him. That boy is a living Dough Boy. So delicious!(Hi kak!=P)

call me bee, chub-bee

Okay, so back to Chocolate Mousse. When I went back, my sister and I planned a few cooking/baking projects in the kitchen. All of these plans depended on how well Umar behaved because if he wasn't, my sister had to tend to him. On that day, our Umar was such a darling so we brought ourselves to the kitchen and started experimenting!

I’ve been meaning to make mousse since the end of last year but never got around to make them. Not until my sister suggested that we try making the mousse together. Both my sister and I had been watching Laura Vitale on Youtube the whole summer so we decided to use her recipe. We made some changes of course. You can get her recipe here.

Chocolate Mousse

1/3 cup of Semisweet Chocolate Chips

1 Tbsp of Water

1/4  Tsp of Instant Coffee

1 Tbsp of Butter

1 Egg Yolk

1 Egg White

1/2 tsp of Vanilla Extract

2 Tbsp of Granulated Sugar

1/2 cup of Heavy Cream

1. In a bowl, whisk the heavy cream until it forms stiff peaks, set in the fridge while you work on the rest of the recipe.
2. In a small bowl, whisk the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves, set aside. 
3. In a small saucepan, add about an inch of water and bring it to a simmer. Place a small bowl over the saucepan and add the chocolate, water, coffee powder and butter and over very low heat, cook everything together just until the chocolate melts. 
4. Spoon ¼ of the chocolate into the egg yolk mixture and mix it just enough to combine. Pour the egg yolk mixture back into the small bowl over the simmering water in the saucepan with the remaining chocolate mixture, add the vanilla extract and stirring constantly, cook over low heat for a couple minutes or until the mixture thickens. Let it cool for a few minutes stirring frequently.
5. In a small bowl, whisk the egg white until it forms stiff peaks. Fold the egg white in the cooled chocolate mixture.
6. Fold the chocolate mixture into the whipped heavy cream being careful not to over mix otherwise the heavy cream will lose its texture.
7. Pour the mixture into cups and refrigerate for a minimum of 4 to 6 hours.

Egg white, beaten yolk and choc chips

Pure.Evil

This is the part where you go..Good Lord!

Simple yet divine!

Do me a favor and spread some love..

It is so creamy and heavenly. I suggest using small bowls/cups because if it’s too much, you’ll get sick of it quickly. So keep in mind of the portion that you’re serving beforehand! I didn’t have any strawberries or whipping cream on hand so I can’t really decorate the end product well. =/ So I ended up sprinkling icing sugar on the top. When you try this recipe, do me a favor and put strawberries and whipping cream on top. Thanks. Plus oh! It would be a sin, a complete sin, not to drizzle the whip cream and strawberries with chocolate syrup. I mean, come on…

Wasalam!

Till then, Bonsoiree,

Love,

Anggerik.