A mousse de chocolate é, possivelmente, uma das sobremesas mais amadas e universais que existem. Rica, aveludada e intensamente achocolatada, esta receita clássica é uma aposta segura para terminar qualquer refeição em beleza. A sua textura leve e arejada, que se desfaz na boca, é um verdadeiro deleite para os sentidos.

Ingredientes (6 Pessoas)

  • 200 gr de chocolate em tablete para culinária
  • 2 colheres de sopa de leite de soja
  • 50 gr de manteiga ou margarina
  • 4 ovos
  • 100 gr de açúcar
  • 1 raminho de hortelã (opcional)

Preparação

  1. Corte o chocolate em pedaços e derreta-o em banho-maria.
  2. Misture-lhe o leite, adicione-lhe a manteiga e bata até homogeneizar.
  3. À parte, bata as gemas com o açúcar e envolva-as ao chocolate derretido.
  4. Levante depois as claras em castelo.
  5. Envolva-as no preparado e distribua por taças individuais.
  6. Coloque no frigorífico até solidificar.
  7. Decore com um raminho de hortelã e sirva.

Sugestão: Antes de distribuir a mousse pelas taças, envolva-lhe 50 gr de amêndoa torrada e triturada.

Ready for a spoonful of pure chocolate bliss? Here is the English version below.

Chocolate Mousse

There are few desserts as universally adored as a classic chocolate mousse. It’s a timeless recipe that promises pure indulgence with every spoonful. This version creates a rich, smooth, and intensely chocolatey mousse with a wonderfully light, airy texture that simply melts in your mouth. It’s the kind of dessert that feels both incredibly simple and deeply luxurious at the same time.

The secret to a perfect mousse lies in the quality of the chocolate and the careful folding of the egg whites. Using a good quality dark cooking chocolate with a high cocoa content will give you the best, most intense flavour. The process of gently incorporating the stiffly beaten egg whites is what gives the mousse its signature ethereal, cloud-like consistency, so take your time with this step to avoid deflating the mixture.

This mousse is sublime on its own, but the suggestion to add toasted, crushed almonds is a brilliant one, as it introduces a wonderful nutty flavour and a delightful textural crunch. For a different twist, you could add a splash of your favourite liqueur, like Cointreau or rum, to the melted chocolate mixture, or add a pinch of sea salt to enhance the chocolate’s flavour even more.

Ingredients (Serves 6)

  • 200g dark cooking chocolate
  • 2 tbsp soy milk (or regular milk)
  • 50g butter or margarine
  • 4 large eggs, separated
  • 100g caster sugar
  • A sprig of fresh mint, to decorate (optional)

Method

  1. Break the chocolate into pieces and melt it in a heatproof bowl set over a pan of simmering water (a bain-marie).
  2. Stir in the milk, then add the butter and beat until smooth and homogenous.
  3. In a separate bowl, beat the egg yolks with the sugar until pale and creamy. Fold this into the melted chocolate mixture.
  4. In another clean bowl, beat the egg whites until they form stiff peaks.
  5. Carefully fold the egg whites into the chocolate mixture until just combined.
  6. Divide the mousse among individual serving bowls.
  7. Place in the refrigerator to chill and set.
  8. Decorate with a sprig of mint before serving.

Tip: Before dividing the mousse into bowls, try folding in 50g of toasted and crushed almonds for extra texture and flavour.