4-Minute Chocolate Mousse

Okay, this one's Chef Ramsay's recipe so of course I need to keep it. Here it goes:

Ingredients
100g dark chocolate (70% cocoa solids) broken up into pieces -
300ml double cream
50g caster sugar
1 large egg white
chocolate shavings, to garnish
2 tbsp Amaretto or other liqueur (optional)

if you are not able to acquire pasteurized eggs, or are concerned about having an egg white in the recipe, try substituting in meringue powder!

From user HollyMeeker:

• 2 teaspoons Wilton Meringue Powder
• 2 tablespoons cold water
• 1/4 cup super fine sugar (Use the recipe's suggestion to make the granulated sugar fine.)

In a large bowl, combine meringue powder, water and 1/4 cup minus 1 teaspoon of the sugar. Whip at high speed for 5 minutes. (A stand mixer makes this whole process much easier.)

Gradually add the rest of sugar and continue whipping at high speed for 5 minutes until meringue is stiff and dry. Makes the the equivalent of one egg white.

Use according to your recipe. Meringue powder can be used to replace egg whites in your recipe if egg white is beaten with sugar before adding to ingredients.

Just a note: Chefs say that using a copper bowl to beat egg whites will make them higher and lighter.

It's difficult to chronicle the order of events. Angry Chef recommends this step before the next, but I prefer them in reverse order. I'll let you make up your own mind about it.

• Break the chocolate into small pieces and set aside.
• In a small saucepan, heat half of the cream until it begins to boil

Note: this happens faster if you preheat the saucepan before adding the cream

• Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
• Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
• Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.

• Separate egg white into a bowl
• Whisk the egg white with a hand-held electric beater until stiff peak.
• Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.

• Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
• Top with chocolate shavings or cookies or mint sprigs!
• Try not to eat the whole thing at once or you may require a trip to hospital

With enough practice (and believe me, once you try this, you'll be more than willing to Try, Try Again!), I'm sure you can pare this process down to four minutes. But for the first time, maybe cut yourself a break and allow at least 10!

This is even better after chilling!

These looks good, must try this as soon as possible. Like right now lol..enjoy!

Loves,
Mochiposh