Traditional Chocolate Mousse with Edible Gold Flakes
This Traditional Chocolate Mousse with Edible Gold Flakes is a rich chocolate treat made even richer with genuine gold leaf flakes.
Ingredients
- 5 1/4 oz semi-sweet or bittersweet high-quality chocolate we like Pacari, but Ghirardelli would do also
- 1/2 c cold heavy cream
- 3 egg whites
- 1/4 c sugar
- 1 t vanilla
- Edible Gold Leaf Flakes or Dust
Instructions
- Put the mixing bowl into the freezer or refrigerator a few minutes before using so the bowl is cold.
- Chop the chocolate then add to a double boiler at a low simmer. Stir chocolate with a heat-safe spoon until melted. Turn off the heat and let stand. Set aside.
- Beat the cream in the chilled bowl until it forms soft peaks. Set aside and hold at room temperature.
- With a mixer, whip egg whites to soft peaks. Gradually add the sugar and vanilla and continue whipping until firm.
- Using a whisk, fold the egg whites into the chocolate. When fully incorporated, fold in the whipped cream.
- Cover the mousse and refrigerate until set, at least one hour.
- Wet the edges of the serving dishes and place gold flakes with tweezers, or gently place torn pieces of gold leaf in the center of each dish of mousse.
Notes
If using edible gold dust, tap dust into a shallow dish or saucer. Use a pastry brush or a finger to gently wet the rim of each empty serving dish with a 1:1 sugar water mixture. Turn each empty dish upside down into gold dust. Coat well by turning the rim. Add more gold dust to the shallow dish as needed.
Tried this recipe?Let us know how it was!