Mousse means foam in French. It gets its name from the way in which air is incorporated into the dessert.
A mousse should have a light airy texture, but also but creamy at the same time. The Spanish imported cacao from Mexico. It was originally used as a drink which the Spanish added honey and sugar. Chocolate did not become a solid until 1847.
Try out this gorgeous recipe from Galway restaurant Cava.
Chocolate Mousse, Candied Hazelnuts, Chocolate Soil (serves 8)
Recipe
Chocolate Mousse
- 180g dark chocolate (70% cocoa)
- 180ml milk
- 100g butter, room temperature
- 4 eggs, separated
- 75g sugar
Chocolate Soil
- 200g caster sugar
- 80g chocolate (70% cocoa)
- 75ml water
Candied Hazelnuts
- 100g hazelnuts
- 100g sugar
Method
- To make the chocolate soil: Dissolve the sugar in the water over a high heat. When the mixture starts to caramelise remove the pan from the heat. Whisk the chocolate into the syrup until it turns into a lumpy powder. As the mixture cools it will crystallise. Tip the powder into a plastic container.
- To make the candied hazelnuts: Warm the sugar in a medium pot. When the sugar starts to caramelise stir the hazelnuts into the sugar. Continue to coat the hazelnuts with the sugar until the sugar has crystallised around the hazelnut. Pour onto a silicone mat and allow to cool.
- for the chocolate mousse: Melt the chocolate in the milk. This can be done in the microwave or in a bowl over a pot of boiling water. Whisk the butter into the warm chocolate & milk mixture. Set aside.
- Cream the egg yolks and sugar together and add into the chocolate mixture. Whisk the egg whites to stiff peaks. You can use an electric mixer. Fold the egg whites into the chocolate mixture.
- Divide the mixture into 8 glasses and allow mousse to set in the fridge for 3 hours.
- To serve: Sprinkle the top of the mousse with the chocolate soil and some pieces of candied hazelnuts. You can also pipe some whipped cream on top of the mousse for added indulgence.
Recipe taken from Cava Bodega: Tapas, A Taste of Spain in Ireland by JP McMahon which is available to purchase online