Cardamon Honey Chocolate Mousse

An old fashion dessert that remains a favorite of all ages across cultures. It is fluffy, tasty and a perfect ending to a dinner in any season. Best served in individual ramequins or cocottes, chocolate mousse can be prepare a day ahead and, as such, perfectly suited for entertaining.
20130718-153311.jpg The flavor of the mousse depends on the type of chocolate. Personally, I enjoy particularly dark chocolate and used 99% in this recipe. I understand that not a lot of taste buds are accustomed to this flavor, and using 70-85% is probably more along the lines of what most of you will truly enjoy. Either way, be sure to use a high quality chocolate Callebaut, Valrhona, Guittard, Sharffen Berger.

20130716-213701.jpgIngredients:
140g or 5 oz dark chocolate
60g or 2oz butter (I rarely use butter, and I like to use a high quality French butter when I do. It has a lower water content than butter typically found in the U.S. and a smoother, tastier finish)
3 eggs plus two egg whites
1/4 cup honey (up to 3/8 cup if you like it sweeter)
1/2 tsp vanilla
1/4 tsp cardamon (can be omitted, or more added if you like a stronger cardamon flavor)
Pinch of salt

20130716-213738.jpgChop chocolate to ensure even melting.

20130716-213813.jpgMelt chocolate and butter ‘au bain marie’, which is basically over a water bath in a double boiler, by placing the pot containing the chocolate and butter over a pot of water on the stove, set at medium low heat. I like using a chopstick to mix melting chocolate.

20130716-213852.jpgOnce the chocolate and butter are completely melted, remove the heat source and add honey and cardamon. Mix well and let cool.

20130716-213935.jpgSeparate egg yolks of the 3 eggs. Add the additional two egg whites in a mixing bowl for a total of 5. Adding the extra egg whites makes the mousse extra light and fluffy.

20130716-214011.jpgOnce the chocolate mixture is cool enough so it won’t cook the egg yolks, add each egg yolk one at a time, immediately whisking vigorously to ensure they mix well without cooking from the heat of the melted chocolate.

20130716-214058.jpgWhisk egg whites with a pinch of salt and a little. vanilla till firm peaks form. For those who enjoy a sweeter tasting mousse, you might add a couple tablespoons of sugar to the egg whites while whisking.

20130716-214146.jpgAdd 1/4 of the egg whites to the chocolate mixture.

20130716-214230.jpgWhisk together to fully homogenize.

20130716-214339.jpgPour this mixture over the remaining fluffy egg whites and carefully fold them together with a curved rubber spatula.

20130716-214519.jpgContinue folding until fully incorporated but do not over mix, otherwise you’ll loose the lightness of the air in the egg whites.
20130718-153348.jpgPour in individual serving dishes, preferably with a cover to refrigerate.
20130718-153437.jpg Refrigerate for a minimum of four hours to allow the mousse to set. You’ll obtain best results and consistency if you prepare them a day ahead so they sit overnight.

20130716-215157.jpgEnjoy!

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2 thoughts on “Cardamon Honey Chocolate Mousse

  1. *delectible sigh* You used 100% dark chocolate, only the bitterest among us take it that strength. Love it. The honey needs to be offset by something with a very strong flavor. If you’re up to it, add some cocoa nibs. They add a bit of chocolate crunch to the whole bitter chocolate experience. Thank you for posting, Natalie!

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