We are so excited about Courtney Bryant’s new blog, The Little Dixie Cook. Courtney, from Kinora Films, is gluten free and also loves to cook. She has combined her talents with videography and photography to bring to you her favorite recipes on her new blog. Wouldn’t this chocolate mouse recipe be great to serve at a bridesmaids luncheon or for a special sweet treat for your husband? Be sure to bookmark her page as she continues to share her cooking gifts and talents over on her blog.
300g dark chocolate, roughly chopped
5 egg whites + 3 egg yolks (at room temperature)
1/4 cup white sugar
1 heaping tablespoon unsweetened cocoa powder, sifted
1 3/4 cup of heavy cream (make sure it’s really cold, I stick mine in the freezer for a few minutes)
Grated dark chocolate, to garnish
You need 3 large bowls and 1 small bowl to make this mousse
Place the chopped chocolate and cocoa powder in a heatproof bowl over a pot of gently simmering water (be careful to not let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Place 5 egg whites and sugar in a large bowl and beat with an electric hand mixer (or KitchenAid) for 5 – 7 minutes until thick and doubled in volume. Set aside.
Separately, whisk together the 3 egg yolks in a small bowl. Add a bit of the melted chocolate to temper the eggs.
Take a spatula and fold in the egg yolks to the egg white and sugar mixture. Next, fold in the rest of the melted chocolate (I usually do this in 3 batches). Be careful as you fold these together, you want to make sure you keep as much air in the mix as possible.
In a separate large bowl, whip 1 3/4 cup chilled heavy cream (with KitchenAid or hand mixer) until thickened. Carefully fold the whipped cream into the chocolate/egg white mixture, trying to keep the mixture as light as possible. I also do this in 3 batches.
Spoon into mason jars, top with shaved chocolate, cover and chill in fridge for several hours or overnight.