Chocolate mousse for dessert

4 servings
1 hour

This chocolate mousse is very concentrated, despite the fact that it contains water. I used bitter chocolate for the mousse. The mousse was not very sweet or cloying. If you use dark chocolate, then you can add less sugar, because dark chocolate is already sweeter. This mousse cannot be used as a layer for cake, unless you add nothing more to the top and top of the cake. Therefore, one hundred mousse is too light and heavy to squeeze all the mousse out of the cake. What if the mousse does not thicken when whipping? ! Sometimes I meet reviews that mousses prepared in this way thicken poorly and do not acquire airiness. If your mousse does not thicken despite following the recipe, you can add a small amount of diluted gelatin and pour it into the chocolate mixture when constantly whipping.

How to make chocolate mousse? Prepare the ingredients. Take the bitter chocolate, with a minimum cocoa content of 70%. Instead of cognac, you can take whiskey or brandy. Sugar can be brown.

Break the chocolate into small pieces.

Put chocolate in a saucepan, pour sugar. Pour in water and cognac.

Place the saucepan on a medium heat. Stirring constantly, melt the chocolate. A sufficiently fluid mixture should be obtained.

Transfer the chocolate mixture to a bowl or bowl. Cool to room temperature.

In another bowl, a little more, put ice cubes.

Place a bowl of chocolate in an ice bowl to cool the bottom evenly.

Beat the chocolate with a mixer at medium speed. At the very beginning of whipping, nothing happens. But gradually cooling, the chocolate mixture will begin to thicken. It takes not too long to beat the mousse, otherwise it will lose airiness.

Transfer the airy chocolate mousse to the cremans. Refrigerate the mousse for 30 minutes.

Before serving, garnish the chocolate mousse with whipped cream and sprinkle with cinnamon and cocoa. Enjoy your meal!