Rich chocolate mousse presented in quenelle form makes an elegant dessert presentation sure to please any mom. Sprinkle with finely grated chocolate and chopped pecans.
Quenelle is a technique using two spoons to make an oval (like a football) shape out of mousse, whipped cream, ice cream, paté, etc.
Use good quality chocolate for the mousse for best results.
- 7 oz dark chocolate (70% COCOA), chopped
- 3.5 oz milk chocolate, chopped
- 3 eggs – separated
- 1 ¼ cup heavy cream
- ½ cup milk
- 1 dessert spoon of sugar
- Put the chopped chocolate pieces into a bowl and add the milk. Dissolve the chocolate and milk in a hot water bath (water must not boil).
- Beat the yolks until foamy, remove the bowl from the hot water bath and stir the foamy egg yolks into the chocolate mixture.
- Beat the egg whites together with the sugar until sugar has dissolved, stiff peaks form and mixture is smooth & creamy. Pour into the chocolate mixture and mix well.
- Whip heavy cream until it has a thick and creamy texture. Fold into the chocolate mixture; combining well.
- Pour the mousse into a bowl and cover with plastic wrap. Refrigerate overnight or at least 12 hours.
MAKING THE QUENELLES
You will need two dessert spoons.
- Scoop a heaping amount of chocolate mousse into one spoon.
- Hold that spoon still and use the other spoon to scrape off the mousse.
- Now hold that spoon still and use the other spoon to scrape off the mousse.
- Continue process until a well-shaped oval has formed.
- Let the quenelle slowly slide off the spoon onto the serving plate or use the other spoon to gently nudge off onto a plate.