My experiment on Chocolate Mousse (read mouse)

I was talking about experiments on food in my last post and before it was time to post again, I have already done an experiment. Successful or not? Well, read further and find out for yourself.

Chocolate Mousse was catching my eyes everywhere, on the internet, in magazines and finally on a TV show. Even the ingredients were traveling to me by some magic force. A friend of mine who went on holidays for a month gave me a bottle of whipped cream, thinking that it may probably go off by the time she's back. My hubby bought some thickened cream from Woolworths which we never wanted. This was enough for me to conduct an experiment.

Finally after a week or so, on weekend, I went on a much awaited Mission: Chocolate Mousse. In the first steps itself, which was simply melting chocolate, I stuffed up. Instead of melting, I cooked the chocolate in the microwave. So much so that, it couldn't melt after that at all. After 45 mins. of my try to melt the chocolate, with my hubby's suggestion I added some water and beat it with an electric mixer. Remaining procedure was fortunately completed without any errors.

But I had lost the hope of serving a perfect chocolate mousse to my hubby and friends who were coming over in the evening as the mixture looked too skinny. Miraculously, when I checked the refrigerated mixture after an hour, it had nicely transformed into chocolate mousse. It's consistency cheered me up and I then decorated it with whipped cream and grated chocolate.

It's a great idea to serve this dessert to your loved ones on special occasions. I am sure others can make this quick and easy dessert without much goof-ups.

Check out the recipe that I tried from www.taste.com.au

Ingredients: (Serves 6)

• 300g good-quality dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve

Method:

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.