Chocolate mousse!

chocolate mousse! I made this when i was making a layered chocolate mousse cake - basically a chocolate cake with chocolate mousse in between the two layers of cake and on the outside, it was really amazingly yummy and rich! I made it again for pb's birthday and he really liked it (i think). anyway its one of those things which i think is something ill make over and over again! however may try tweaking the recipe as it involves far too many egg whites. hehe

just the mousse surrounding the cake!

with the decorations! it was for my brother's friend's birthday party. 

the inside! one of his friends really liked it and kept coming back for more! he had to stop himself from coming back to the table. haha 

anyway i got the recipe from http://www.cookstr.com/recipes/layered-chocolate-mousse-cake although i used a different chocolate cake recipe ! 

here's the mousse recipe (:

For the mousse:

• 2 ¼ cups (18 fl ounces/525 ml) heavy cream
• 1/3 cup (1 ounce/28 grams) unsweetened Dutch-process cocoa powder, sifted if lumpy
• 14 ounces (397 grams) bittersweet chocolate, chopped
• 10 tablespoons (5 ounces/142 grams) unsalted butter, cut into 8 pieces
• 2 teaspoons pure vanilla extract, or 1 to 2 tablespoons brandy, Cointreau, or bourbon
• 1/4 teaspoon table salt
• 8 whites from large eggs (1 cup/8 fl ounces/233 ml)
• 2/3 cup (5 ounces/142 grams) granulated sugar

Recipe:

1. Pour the cream into a large saucepan and set over medium heat. Add the cocoa powder. Bring the cream to a full boil, whisking occasionally to blend in the cocoa. Slide the pan from the heat and immediately add the chocolate and butter. Whisk slowly until melted and smooth. Scrape the mixture into a large mixing bowl and set over another large mixing bowl filled with ice and some water. Add the vanilla or liquor and salt. Stir frequently with a rubber spatula until the mixture has cooled to room temperature.

2. In a large bowl, beat the egg whites with an electric mixer (stand mixer fitted with the whisk attachment or handheld mixer) on medium-low speed until they are frothy. Increase the speed to medium-high and beat until the whites form soft peaks. Continue beating while gradually sprinkling in the sugar. When all the sugar has been added, increase the speed to high and whip until form, glossy peaks form.

3. Scoop about one-third of the whites into the cooled chocolate mixture and whisk gently until blended. Scrape the remaining whites into the chocolate and fold together gently but thoroughly with a rubber spatula. Scoop out about 2 ½ cups of the mousse, cover, and refrigerate for the final touchups and glaze, if using. Cover and set aside the remaining mousse at room temperature.

Enjoy!