Back in college, the best hand-chopped salsa fresca I’ve ever had was made by my ex’s mother. I’ve changed it over the years into something that my loved ones adore. Before adding the tomatoes and cilantro, the secret to this salsa is to marinate the onions and jalapenos in lime juice for about 5 minutes. This recipe involves two tricks: Chop everything by hand, first. It requires time, but the wait is worthwhile. 2. What distinguishes this salsa is the marinating. I do hope you will.
| Prep Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 7 ounces bittersweet chocolate, chopped
- 7 egg yolks, beaten
- 2 tablespoons sugar
- 1 pinch salt
- 7 egg white
- 1 ¼ cups heavy cream
- 1 tablespoon kirschwasser (Optional)
Instructions
- Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.
- In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.
- In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.
- Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 57 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the flavor but yes, to separation once refrigerated and yes, to small choc chips formed. Will try the the suggestions before I give up on this recipe
This was excellent, but after making it, I wanted to try it again and make it a bit richer and sweeter in the chocolate taste. So I remade only a half batch, and used a bit more chocolate (I used 4 oz in a half batch) and a bit more sugar (2T in a half batch). It was perfect, in my opinion! Great recipe overall, just suited it to fit my personal taste.
My chocolate was not completely melted which became chunky when I mixed it in. There was a lot of mixing.
It doesn’t say anything about the speed you mix the chocolate, although when you mix too fast the chocolate will break up in the mousse for a almost gritty texture. I will say it is still perfectly good this way but it isn’t what you think of when you see “creamy mousse”.
Haven’t tried it yet.
Wonderful
My family loves it, I made it into a mousse pie using a chocolate cookie crust and I froze it solid then I let it thaw, I had no separation and there was enough mousse to make 2 pies but I only made one it was gone as soon as it was served. Very very good!
The perfect mousse recipe! I followed all of the directions (did use Purdy’s milk chocolate), and vanilla in place of the Kirshwasser. So simple, and elegant. This one will be passed on to my family and friends. Thank you for your amazing recipe Je_suis_unique!
The best chocolate mousse recipe I’ve ever had!
This dish was ok I guess. A precipitate formed when the egg whites were whipped, which definitely looked extremely gross. However, I decided to put the whole thing back into the double-boiler and cooked it for a couple minutes on medium heat. And that made the weird white clumps go away. It also cooked the raw egg, which was a plus. It tasted reallllly good after referigerating for an hour.
Simple, light and delicious! Problems with this recipe are due to user error, not the fault of the recipe. Make sure all your bowls are completely clean and dry before starting. Contaminated egg whites will never stiffen properly. Chocolate that gets water in it or gets too hot will be clumpy and horrible. If it cools too fast it will leave chunks of chocolate in the mousse. While the chocolate is still warm, blend in the egg yolk a little bit at a time. Chocolate should be warm enough not to harden, but not hot enough to cook the egg. Blend it with the yolk first before folding it in with the whites and whipped cream and it will be fine. Proper mousse separates. Using really fresh eggs and whipping the whites in a copper bowl will slow the separation down, but you really should try to finish it the day you make it. I halved this recipe because 10 servings is a lot for two people to finish in an evening!
I’ve made this twice now and it was a massive hit with both family and workmates. The only change I made was to substitute some vanilla extract for the kirschwasser – with apologies to all my Swiss ancestors but I just don’t care for it. I did get a few chocolate bits in the second batch because the chocolate had cooled a little too much before going into the egg whites, but people seemed to like finding the solid bits. I will be making this recipe forever!
Made this over the weekend and it was wonderful! I did make 4 changes to the recipe, some of which have been commented on by others: 1. Added 1/4 tsp of cream of Tartar to egg whites 2. Added 1 tsp of powdered sugar to whipping cream 3. Added 2 tbsp of butter and 1 tsp of vanilla to chocolate. I followed the rest of the recipe as written and it was very good.
While this recipe was super easy, none of us felt it was chocolatey enough.
I made this mousse and I must say that there are way better mousse recipes out there. The only way I was able to get the chocolate to blend was to follow another reviewers advice and add 1/4 cup water and 2TBSP butter to the chocolate. It is also very important to add the tsp of cream of tartar to the egg whites while beating in order to keep them from separating from the mousse while in the fridge. The mousse was very creamy, however it smelled eggy at first because of the raw eggs and this was a turn off for me. I also felt that it did not have a rich chocolatey taste, and this is important to me. If you do try this recipe, take the suggestions above or else you will end up with consistency problems.
Came out amazing, i’m a very very beginner cook. Followed the directions as are and it was superb!
I followwed this recipe to the letter of the law and the chocolate clumped, making it a disaster. I let the chocolate cool while I whipped the white and the cream and it apparantly still clumped. I tried to blend it into the whites and I ruined the fluffiness of the whites. A day later it separated even with the cream of tarter added.
I added 1/4 cup of water and 2 tbsp butter to the chocolate to keep it from clumping.
Best. Mousse. EVER. This was sooo delicious. I made it for my French class the other day, and everyone ate every last bit of it. Thank you!
This mousse was lovely and decadent! The only reason i’m giving it 4 stars is that the texture wasn’t as stiff as a mousse should be, and I whipped everything correctly. Also the flavor could have used more depth. Thanks for the delicious recipe!
Has been a HIT at 2 dinner parties!!