A mousse de chocolate é, sem dúvida, uma das sobremesas mais amadas e consensuais em todo o mundo. A sua textura leve e arejada, combinada com o sabor intenso do chocolate, torna-a num final perfeito para qualquer refeição. Esta receita caseira eleva a mousse a outro nível, com a adição de um toque de aguardente ou conhaque que lhe confere um aroma sofisticado e inesquecível.

Ingredientes

  • 200 g de chocolate culinário com 70% de cacau (ex: Lindt ou Nestlé)
  • 50 g de manteiga
  • 6 ovos classe M (separados)
  • 100 g de açúcar
  • 1 cálice de boa aguardente velha ou conhaque
  • Sal grosso (umas pedras)

Preparação

  1. Derreti em banho-maria a manteiga com o chocolate até obter uma mistura lisa.
  2. À parte, bati bem as 6 gemas com o açúcar até obter uma gemada clara e cremosa.
  3. Juntei o chocolate derretido à gemada e perfumei com aguardente velha ou conhaque.
  4. Noutro recipiente, bati as claras em castelo bem firme com umas pedras de sal grosso.
  5. Incorporei delicadamente a mistura de chocolate nas claras, com uma espátula e movimentos suaves de baixo para cima.
  6. Deitei a mousse numa vasilha funda, cobri com folha de alumínio e levei ao frigorífico por pelo menos 3 horas.
  7. Servi bem fresca em pratos de sobremesa. Fica mesmo com textura de mousse.

For those who believe that happiness is homemade, here is the recipe for a timeless classic, translated just for you.

Homemade Chocolate Mousse

Chocolate mousse is a dessert that needs no introduction. It’s a universal symbol of indulgence, a light-as-air confection that delivers a powerful, rich chocolate hit. This classic French dessert is all about texture – a delicate balance of airiness and creaminess that melts in your mouth. The secret lies in the simple, high-quality ingredients and the gentle technique used to combine them.

The success of a great mousse hinges on two key things: the quality of the chocolate and the careful incorporation of the egg whites. Using a high-quality dark chocolate with at least 70% cocoa solids will result in a mousse with a deep, complex, and not overly sweet flavour. The addition of a good quality aged brandy or cognac is a classic Portuguese touch that adds a subtle warmth and aromatic depth, elevating the mousse from a simple sweet to a truly sophisticated dessert.

When folding the chocolate base into the stiffly beaten egg whites, patience is paramount. Use a large spatula and gentle, sweeping motions from the bottom up to maintain as much of the air as possible. This is what creates the signature light and airy texture. It’s a simple step, but it’s the one that makes all the difference between a dense chocolate cream and a true, ethereal mousse.

Ingredients

  • 200g of 70% cocoa culinary chocolate (e.g., Lindt or Nestlé)
  • 50g butter
  • 6 medium eggs (separated)
  • 100g sugar
  • 1 shot of good quality aged brandy or cognac
  • A few grains of coarse sea salt

Preparation

  1. In a heatproof bowl set over a pan of simmering water (a bain-marie), melt the butter and the chocolate together until you have a smooth, glossy mixture.
  2. Separately, beat the 6 egg yolks with the sugar until the mixture is pale, creamy, and has increased in volume.
  3. Combine the melted chocolate mixture with the egg yolk cream. Add the aged brandy or cognac and mix well.
  4. In another clean, dry bowl, beat the egg whites with a few grains of coarse sea salt until they form very stiff peaks.
  5. Gently incorporate the chocolate mixture into the beaten egg whites. Use a spatula and slow, deliberate folding movements from the bottom up to ensure you don’t lose the air from the egg whites.
  6. Pour the mousse into a deep serving bowl, cover with aluminium foil, and refrigerate for at least 3 hours.
  7. Serve well chilled in dessert bowls. The texture will be that of a perfect, classic mousse.