Frozen CHOCOLATE MOUSSE _ 3 Ingredients only

ONLY 3 ingredients.

This is an incredibly crowd pleasing...
decadent frozen confection.

It has the silky smoothness of a

2 methods can be used
Serves 4-6 persons

Click HERE for a PRINTER friendly version

(American / Metric measures)

. 5 oz. (150g) semisweet chocolate (50-60%)* coarsely chopped.

. 1 cup (240ml) of 35% whipping cream
. 2 large egg whites

* OR if using the same amount of
bittersweet Chocolate (65-70%)
...Add a sweet syrup:
.1/4 cup (60 ml) maple syrup
OR 1/8  cup (30 ml) of Agave Nectar

Two serving size choices:
4-6 small ramekins...or...1 freezer container

Melt Chocolate:
Microwave - Method- a:
.1 In a small medium heat proof bowl: Place all your chopped chocolate and pour the cream over it.
.2 Microwave on high for 45 seconds...take out...let rest for 30 seconds.  STIR until all is completely smoothly melted.  (At this point...you can add the optional* sweet syrup).
.3 Let the chocolate stand at room temperature...stirring occasionally...until it is completely cooled (about 1 hour).

OR ... Stove-Top Method- b:
.1 In a small-medium sized bowl: place the chopped chocolate. Set aside.
.2 In a small pot, warm up the cream at medium heat until you see bubbles around the edge of the pot.  Remove from the heat.  Let it stand 5 minutes.
.3 Pour this cream over the chocolate, let stand for 5 minutes.  Then, with a small spatula, stir until all is smoothly melted.  (At this point...you can add the optional* sweet syrup).
.4 Let the chocolate stand at room temperature, stirring occasionally until it is completely cooled (about 1 hour).

When Chocolate mix is completely cooled:
1. Whip the egg whites with pre-chilled beaters and a chilled medium sized bowl (preferably stainless steel or copper).
2 . Tilt the bowl to begin whipping as it will take about 5 minutes to get a ribbon effect which will form peaks.
3. Slowly pour chocolate mix into the egg whites by gradually folding both to create some fluffy airiness.
Freezing the Chocolate mix:
4. Now, you can either pour the finished chocolate mousse into the individual ramekins or place inside a freezer container to later scoop out like ice-cream.
5. The ramekin servings will be ready in about 2-3 hours.  The container will take anywhere between 4-6 hours depending on freezer strength.

Note about serving:
. If you chose the individual ramekins: take them out of the freezer at least 10-15 minutes before serving.
. If you chose a container: take it out of the freezer at least 30 minutes before scooping out the mousse.

Happy Valentine's Day

Flavourful wishes,

Comments ...???... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

A few CHOCOLATE based DESSERTS that may interest you:
- Chocolate Almond TORTA CAPRESE flourless cake
- Chocolate CRINKLE cookie CRACKLE color CHUCKLES
- Chocolate Ricotta Squash MUFFINS
- Chocolate TRUFFLES with SPIRIT and more
- Citrus Chocolate Coconut Ginger Nut flourless torte cake
- Yogu creamy CHOCOLATE fondue dip