Chocolate mousse with whipped cream

Name: Chocolate mousse with whipped cream - Ecaterina A.
Ingredients: 2 eggs; 250 g chocolate; 250 g liquid cream; 70 g sugar; one package of champagne biscuits; one teaspoon of instant coffee; cream

Dessert - Chocolate mousse with whipped cream by Ecaterina A. - Recipia

I have made this chocolate mousse with whipped cream dozens of times, especially when I need a quick dessert that looks good in glasses. There are a few steps to follow, but nothing complicated if you stick to the order. The highlight is the balance between chocolate, meringue, and whipped cream, while the coffee-soaked biscuits tie everything together at the base. Quick Info Total time: 35-40 minutes (plus 2 hours in the fridge) Servings: about 6 medium glasses Difficulty: medium Recipe type: dessert in a glass Ingredients 2 eggs 250 g chocolate 250 g liquid cream (for whipping) 70 g sugar 1 packet of ladyfingers 1 teaspoon instant coffee Extra whipped cream for decoration Preparation method 1. Separate the eggs. Put the egg whites in a clean bowl with a pinch of salt. Whip them until stiff peaks form, like for meringue. 2. In another bowl, whip the cold liquid cream until it thickens, but it should not be completely stiff. 3. Break the chocolate into pieces and melt it in a double boiler, stirring until it becomes fluid and smooth. Let it cool slightly. 4. Put the egg yolks in a bowl with the sugar. Beat them until they lighten in color and the sugar has somewhat dissolved. 5. Pour the melted chocolate over the egg yolks. Mix quickly with a whisk or spatula to prevent the eggs from coagulating from the heat of the chocolate. 6. Fold the whipped cream into the egg yolk and chocolate mixture. Mix gently with wide motions. 7. Add the whipped egg whites to the mixture above. Incorporate them carefully with a spatula, using bottom-up motions to avoid losing air. 8. Put the instant coffee in a small bowl and dissolve it with a little warm water to get a concentrated liquid. 9. Take the ladyfingers and quickly dip them one by one in the dissolved coffee (don’t soak them for too long, so they don’t get too soggy). 10. Place pieces of ladyfinger at the bottom of each glass. Add a layer of mousse over the ladyfingers. 11. If desired, add another thin layer of soaked ladyfinger and then more mousse. 12. Finally, decorate with whipped cream. I use a piping bag or a spoon, depending on the time. 13. Place the glasses in the fridge for at least 2 hours to set the mousse and combine the flavors. 14. You can decorate before serving with grated chocolate, cocoa, or whatever you like. Why I make the recipe often This recipe is useful when I want something chocolatey that doesn’t need baking and can be prepared in advance. The ingredients are basic, and the mousse holds well in the fridge until serving. The ladyfingers provide texture without complicating assembly. Tips and variations Tips - Use chocolate with 50-70% cocoa for a balanced taste. - Don’t whip the cream too much, so it remains airy and mixes easily with the rest. - When adding chocolate to the egg yolks, make sure it’s not hot to prevent the eggs from coagulating. - Incorporate the egg whites with wide motions, so you don’t lose the volume of the mousse. - If using raw eggs, ensure they are fresh. Substitutions - You can use plant-based cream if you can’t find liquid animal cream. - Ladyfingers can be replaced with plain biscuits if needed. - If you don’t have instant coffee, strong espresso or instant coffee works too. Variations - You can also add a little vanilla extract to the egg yolks. - For a lighter mousse, you can reduce the sugar to 50 g. - If you want, you can add fresh fruits (raspberries, strawberries) for decoration at the end. Serving ideas - The mousse is served directly from the glass with a spoon. - For a more festive look, use small glass cups and whipped cream piped on top. - It pairs well with coffee or as a dessert after a main meal. Frequently asked questions 1. Can I use only milk chocolate? The result will be sweeter and the texture different. I recommend using chocolate with over 50% cocoa. 2. Can the mousse be made without ladyfingers? Yes, you can skip them if you want just the cream, but the ladyfinger base adds texture to the dessert. 3. Can I use pasteurized eggs? Yes, if you want to avoid raw eggs, you can use pasteurized eggs. 4. Can the mousse be frozen? I don’t recommend it. The texture changes after thawing. Nutritional values Estimate per serving (from 6): - Calories: approx. 350-370 kcal - Protein: 5-6 g - Carbohydrates: 30-32 g - Fats: 23-25 g Values may vary depending on the chocolate used and the type of cream. Storage and reheating The mousse can be stored in the fridge, covered, for up to 2 days. It should not be reheated or frozen. I recommend consuming it fresh, so the ladyfingers don’t get too soggy. If there are leftovers, you can keep it cold and eat it the next day, but it loses its firmness.

Chocolate mousse with whipped cream

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