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Chocolate Mousse WITH Gelatin

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Chocolate Mousse WITH Gelatin

Cuisine:

Course:Dinner

0s prep 0s cook 0s ready

6 servings When stiffened with a small amount of gelatin, chocolate mousse can be set in a mold and unmolded or used as a filling for a chocolate charlotte or a mousse cake.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 tablespoons water
  • 1 ½ teaspoons unflavored gelatin
  • 1
    • 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped
    • 2 tablespoons liquor, liqueur, or coffee
    • 2 tablespoons water
    • 3 large egg yolks
    • 3 large egg whites
    • ¼ teaspoon cream of tartar
    • 3 tablespoons sugar
    Sub-recipe steps
    1. Combine in the top of a double boiler or a large heatproof bowl: 6 ounces semisweet or bittersweet chocolate (up to 64% cacao), chopped; 2 tablespoons liquor, liqueur, or coffee; 2 tablespoons water
    2. Set the bowl over a pan of barely simmering water and stir until the chocolate is melted. Whisk in: 3 large egg yolks
    3. Set aside. Beat in a medium bowl on medium speed until soft peaks form: 3 large egg whites; ¼ teaspoon cream of tartar
    4. Gradually beat in: 3 tablespoons sugar
    5. Increase the speed to high and beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the chocolate, then fold the chocolate mixture into the remaining whites. Divide among 6 ramekins or custard cups and refrigerate for at least 4 hours and for up to 24 hours.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 tablespoons water
  • 1 ½ teaspoons unflavored gelatin
  • 1 Chocolate Mousse I or II, or Milk or White Chocolate Mousse

Let's Cook

  1. Step 1.

    Pour into a small cup: 2 tablespoons water

  2. Step 2.

    Sprinkle over the top: 1 ½ teaspoons unflavored gelatin

  3. Step 3.

    Let stand for 5 minutes. Prepare: Chocolate Mousse I or II, or Milk or White Chocolate Mousse

  4. Step 4.

    with these changes: Substitute the gelatin-water mixture above for an equal amount of the liquid added to the melting chocolate. Fold the whipped eggs or cream in very thoroughly. Spoon the mousse mixture into 6 ramekins or cups or a 5-cup mold or bowl (if you want to unmold the mousse, oil the mold or bowl first). Refrigerate for at least 6 hours to set.

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