Chocolate Mousse ( Basic)

Mhhh, this is my weakness here, chocolate, anything chocolate you win me ;)

A good dessert made of chocolate is something I cannot describe so a silky , and airy mousse is definitely on top of my list. 

Before moving further I wanted to mention that I have found out that Mouse is also French..yeee!!! 

Well it was mentioned in the wikipedia as follows:

A mousse (French 'foam' /ˈmuːs/) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. And to if you are as crazy as I am and want to know more about the different kinds of mousse and the variations you may want to read this:

http://www.theguardian.com/lifeandstyle/wordofmouth/2010/jul/22/how-to-make-chocolate-mousse

So this particular mousse is one of the very basic and simple traditional mousse it has only two elements the ganache and a meringue. For the meringue I cooked mine like the Swiss meringue simply because I dont like uncooked eggs be it  white or yellow so you will see all my other recipes on mousse I use cooking technique on the egg part. The most important part of the mousse is to get it airy, fluffy and silky believe me this is as simple as it may be.



Ingredients:

Egg whites 3 ( 1/4 cup or 90ml)
Sugar  3 Tbls

Chocolate 5 oz ( dark or milk)
Heavy whipping cream 1/2 Cup /100 ml

Any kind of flavoring if you wish


Method:

Put the sugar and egg whites in a double broiler or hot water bath and stir the mixture to 140F , be careful not to cook your eggs! 

(if you do not have thermometer you can run a  taste on your hand, it should not be too hot just bearable)

Remove the mixture from the heat and whip to stiff peaks and the temperature has dropped down. 

Alternatively you can just make a regular meringue by whipping up the egg whites till you get the froth and then add the sugar and whip to stiff peaks.

In the meantime while the eggs are whipping;

Melt the chocolate in hot water bath/baine marie , stir and toss to make sure it doesn't stick to the bowl.

Once the chocolate has melted remove from the heat.

Heat the heavy whipping cream to a boil but DO NOT BOIL

Pour the hot heavy whipping cream into the melted chocolate and mix to combine well , keep steering to bring the temperature down (appx 95F)

(if you do not have a thermometer just ensure that the ganache is same temperature as the meringue

Now fold in the meringue ( egg whites ) in to the ganache and mix ensure you do not loose the air of the meringue.

Pour into dessert glass or bowl , chill for about 4-6 hours.

Serve with whipped cream or any other topping you may desire.