Chocolate mousse: 2 easy recipes

Welcome and welcome to Paulina Kitchen! They do not gather that in this community there is room for everyone. Today we open the doors to delight them with a chocolate mousse recipe .

The traditional version is so rich, easy and chocolate that now in more they will be able to say "I carry the dessert" every time they invite them to a house.

In the end they will find two chocolate mousse recipes, a complete version and another simpler version, for those who have little time and want to make a fast mousse .

In addition we also leave you the video where Paulina explains this recipe with all the luxury of details, today you take if or if the best chocolate mousse in the world .

About the chocolate mousse

The chocolate mousse is a dessert that never goes out of style. This elegant classic can conquer from a children's birthday to a romantic dinner in candlelight.

Light, spongy and with that intense chocolate flavor that wraps in each table, the traditional chocolate mousse is basically a star in the world of desserts. It has everything: creamy texture , a fairly simple preparation and the versatility of adapting to any craving.

What is the origin and who created the chocolate mousse?

The chocolate mousse is attributed to several French chefs and pastry chefs, so there is no clear consensus about who created it specifically.

• However, it is considered that Auguste Escoffier, a famous nineteenth -century French chef , was one of the first to popularize the chocolate mousse recipe and establish it as an iconic dessert.

With the passage of time it has become an emblematic dessert , adapting and suffering some modifications over the years. Currently, there are many variations of the original chocolate mousse recipe , which can include additional ingredients such as coffee, liquor or other flavors to enhance its flavor.

But before, what is a mousse?

In pastry, a mousse is a last and airy texture dessert , which is achieved by incorporating air into the main mixture. It is characterized by its soft and foamy consistency . In general they can be done with a wide variety of ingredients: fruits, such as mango mousse ; of dulce de leche ; of coffee and many other options.

• #Dato : The term "mousse" in French means "foam . This name is due to its light and airy texture , which resembles the foam.

The key to achieving that spongy texture of the mousse is the incorporation of air , which is achieved by joining the ingredients very softly, as they will see in the video.

The traditional chocolate mousse recipe

The chocolate mousse is a light and spongy dessert that is mainly made with chocolate, eggs and sugar . However, as we said, it is a recipe that has been changing.

• The key to the spongy consistency: the whites are beaten to point snow and a wire -shaped syrup Italian merengue . Then it is gently incorporated into the melted chocolate mixture.

• An aggregate that helps : the addition of cream (cream) in the chocolate mousse creates an even softer and more creamy texture . In addition, the cream aggregate allows, when cooling, a more intense and more body

Important: All chocolate mousse versions generally require refrigeration time to allow them to solidify and acquire a firmer consistency before being served. The minimum is 3 hours , but the ideal is to do it overnight.

How long does a chocolate mousse last?

The duration of a chocolate mousse will depend on the ingredients used and how it has been stored. In general, a well -refrigerated and protected mousse can last 2 to 3 days well refrigerated .

However, it is important to keep in mind that the freshness and quality of the ingredients used can also affect the duration of the mousse. It is recommended to consume it within a safe period of time to guarantee its optimal flavor and quality.

5 final tips for incredible chocolate mousse

• Decoration: chocolate chips, fresh fruits, chantilly cream or mint leafs can make a lot of difference and move from a simple mousse to a dessert worth photographing.

• The consistency of chocolate: it is important to melt chocolate properly, in a water bath or in microwave, preventing it from burning or hardening.

• Wrapping movements: We reiterate it because this data is essential to achieve the spongy texture of the chocolate mousse.

• A good refrigerated: Do not hurry the mousse, give it time for me to take body. At least 3 hours of cold.

• Elegant presentation: It is usually served in individual glasses, but a nice glass is also perfect.

IN THE END. The preparation of the chocolate mousse does not have much science but requires some technique to ensure that the mixture remains with the proper consistency .

This chocolate mousse recipe is included in the book "Paulina cuisine in 30 minutes", if you want to know more you can click here .

They tell us in the comments how did this recipe prepare them? I hope you like it,

Follow on Instagram ( here )
and on YouTube that I upload new recipes every week ( click here )

Classic chocolate mousse recipe

Yield : 6 portions

Preparation time : 20 minutes

Refrigeration time : minimum 3 hours, maximum (ideal) 1 day.

Ingredients to make chocolate mousse

• 200 g of semi bitter chocolate
• 100 g. of butter
• 200 g of milk cream
• 140g of sugar
• 50 cm3 of water
• 3 clear
• To decorate: grated chocolate, chopped almonds, mint leaves, chantilly cream (optional)

How to make chocolate mousse step by step

1. In a deep and suitable plate, place the chocolate cut by hand, along with the butter at room temperature. Heat in fractions of 30 seconds, mixing between each interval, until the butter is melted. Look, stirring until chocolate is completely.
2. Join the chocolate and meter melted until the chocolate is melted and integrated.
3. Heat the cream about 1 minute, taking care that it does not boil. Integrate chocolate that must still be hot or warm. Mix with the spoon until both ingredients are fully integrated. Reserve.
4. Make a syrup with sugar and water, bring to the fire until a thick bubbles are formed. If you have a kitchen thermometer, the syrup must be 120º.
5. Beat the whites to the point snow, and add the thread -shaped syrup while it is still beating, to form the meringue. 
6. Incorporate, little by little, merengue about chocolate, gently integrating. When the chocolate mousse is completely united to distribute the mixture in vessels and take it to the refrigerator, for a minimum of 3 hours, but if possible, until the next day.
7. After the time, and before serving, it can be decorated with grated bitter chocolate, chopped almonds or mint leaves. 

Easy chocolate mousse with 2 ingredients

This is a more simplified version of this rhythious mousse, it is very good the same. We leave you the video of this recipe, where there are a luxury guest: the cooquette! They will know her in the video and, if Paulina likes them, then she too! It is a channel that we love.

Chocolate mousse recipe (easier)

Yield: 6 portions

Ingredients

• 320 g. of semi -moorgo chocolate
• 600 g. milk cream
• Mint leaves
• Almonds

How to make chocolate mousse step by step

1. Place the cream in a bowl and beat with blender. It is very important that the cream is not completely whipped, that is to say that it does not finish riding. If they see in the video the cream is not fully thick, but rather with a consistency to Mousse.
2. Miert chocolate in a water bath. For that, place a container with water over well low and always taking care that it does not burn. You can also melt the chocolate in the microwave giving it touches of 30 seconds at low temperature. Chocolate must be totally melted.
3. Once the chocolate is melted , add two tablespoons of cream and mix well . Chocolate must still be hot or warm. Mix with the spoon until both ingredients are fully integrated.
4. Beat the mixture with the blender for 1 minute . Chocolate will begin to take a bright color.
5. After the time, incorporate the rest of the chocolate cream . (Add the cream to chocolate and not vice versa). Go incorporating 2 tablespoons while stirring with a spatula or spoon of a delicate and enveloping shape. Repeat this process until you finish adding all the cream.
6. When the chocolate mousse is completely united, it will take a slightly thicker consistency with more body. Distribute the mixture in vessels and take it to the refrigerator , for a minimum of 2 hours.
7. After time, and before serving, decorate . You can use grated bitter chocolate, almonds, mint leaves. This step is optional, your dessert will be ready.

This was my chocolate mousse, any chocolate dessert is great!