I remembered having chocolate mousse in a five star hotel in Jakarta
and was happy to find one in a supermarket. Unfortunately, I found one of the ingredients (e.g. gelatin) in that ready-to-eat mousse was in my E-number list of non-halal substances. Until I ate freshly made mousse at my friend’s house and found out that the ingredient was so simple without having to add any gelatin. I learnt two ways of making it – with and without eggs.
Chocolate Mousse
Ingredients:
100 ml whipping cream – refrigerate before use
200 gr dark (pure) chocolate block
1 egg yolk
1 egg white
pinch of vanilla powder
2 tablespoon of fresh milk
Preparation
With Egg:
1. Put chocolate with fresh milk in a bowl then put the bowl on a bigger bowl filled with hot water to melt the chocolate (not au bain marie). Leave to melt, stir once in a while. When it melts, add the egg yolk, while still in the hot water bowl. (You can change the hot water once in a while to keep it hot)
2. Beat the cream and vanilla in a bowl with mixer or electric beater until thick and hold its shape
3. Whisk the egg white in another bowl until hard (if you put the bowl upside down it shouldn’t be spilled out)
4. Fold the egg white into the whipped cream mixture and mix with spoon thoroughly
5. Add the chocolate melts and mix again with spoon
6. Put the mixture into a serving dish and cover with plastic wrap before storing in the freezer for at least 24 hours.
***
Without Egg:
1. Without adding any eggs, follow the above instructions no. 1, 2 and 5
2. Follow no.6, but only for 15 minutes in the freezer or around 30 mins in the refrigerator
Serve in cup or cone.
Tips:
– Use the chocolate that you like most. Don’t use that bitter cooking chocolate. Swiss chocolate is still the best, yummm…
– If you don’t like dark chocolate, mix it with milk chocolate (i.e. 100 gr pure, 100 gr milk)
– Use vanilla powder, because vanilla extract (liquid) is still doubted on it halalness
