This is my third attempt at a Dex+ version of my mom's Mousse au Chocolat recipe. It came out very rich, thick, and tasty. The chocolate and egg yolk mixture was a bit too thick though; I had to stopped folding to prevent deflating the egg whites before the mixture was smooth. That left soft chocolate pockets that were actually enjoyable, if not true to the recipe standard.
I topped it with whipped cream, flavored with a little dextrose, vanilla, and a pinch of salt. They looked elegant in the Margarita glasses. After a steak dinner, the portion size was actually a bit large. Next time I'll reduce the size, and adjust the thickness to get a smoother mousse. But, we sure did enjoy it.
Mousse au Chocolat Dex+
16 g cocoa butter
92 g dextrose
1 Tbsp (15 g) butter
6 whole eggs, separated
4 pinch salt
1/2 tsp vanilla
- Melt the chocolates, cocoa butter, and butter, then remove from the heat.
- Whisk egg yolks with dextrose.
- Mix the melted chocolate into the egg yolks.
- Add the pinch of salt to the egg whites, and beat until very firm.
- Carefully fold the chocolate mixture into the whites.
- Pour into serving dishes, and cool for 2-3 hours.