Potato croquettes, rabbit with fries, chocolate mousse; it’s always a feast when we eat at my Belgian mother-in-law. Recently she gave me a pile of her cookbooks from the 70s, fantastic! Great for my cookbook challenge, I will soon choose a recipe from one of them.
Mr G. has asked her several times to write down all her recipes so they wont get lost, but she just cooks them and couldn’t mention the steps she takes… So I guess I just have to sit next to her in the kitchen with my notebook and write along while she cooks ;-). Homemade potato croquettes are high on my food bucket list and I can’t wait for her to call me that she has found the right potatoes!
Fortunately, Mr G. knows how to make the recipe for her Belgian chocolate mousse, which became one of our favourites when we have people over for dinner. It is easily made, and a real treat when served in pretty cups with some fresh raspberries.
Top tips for top mousse
Chocolate mousse is basically not a difficult recipe; you should only consider a few important things:
- Use good quality chocolate with at least 70% cacao
- Melt the chocolate au bain-marie: heat a layer of water in a pan and place a bowl with the chocolate on top of it. The bowl should not touch the water!
- Make sure there are no leftover yolks in the egg white when you separate the eggs
- The bowl in which you mix the egg whites and the beater of your hand mixer must be spotlessly clean and free of grease. A trick to this is to put a little lemon juice on a paper towel and swipe the whole bowl and beater accessories with this paper
- The stiffer the egg whites, the airier the mousse will become
- Add the whisked egg whites into the chocolate and not vice versa. Also make sure that they are both at room temperature: the egg whites will melt if the chocolate is too hot
- Definitely use Nestle cream. Not sponsored but if my experienced Belgian mother-in-law says so, I believe her 😉
- Be prepared before you even start with the first step of the instructions: set up 3 bowls, a pan with a layer of hot water and your hand mixer
Don’t get scared when reading the above tips: this chocolate mousse is simply too good to not make!
My mother-in-laws’ Belgian chocolate mousse
- 125 g dark chocolate into pieces, I used the real Belgian Callebaut
- 2 tbsp. sugar
- 2 eggs
- 170 gr sterilized Nestle cream (=1 small tin)
- Melt the chocolate gently au bain marie
- Separate the yolks and egg whites
- Place the egg yolks in a large bowl and whisk them while adding sugar little by little. Beat until pale and foamy
- Pour the melted chocolate into the egg mixture and fold everything together
- Beat the egg whites in the clean bowl. You should be able to turn the bowl upside down above your head without any problems ; -)
- Fold the whipped egg whites gradually and gently into the chocolate mixture
- Fold the cream into the mixture. You can pour the mousse into a nice serving dish, small bowls or pretty cups; let set for a few hours in the fridge
Yummy! In summer this mousse is delicious with fresh red fruit and some mint.