Let me introduce you to my latest pride and joy: Black Garlic Chocolate Mousse. It is a beautiful, gluten free, light yet creamy, spectacularly chocolaty and antioxidants rich dessert. Perfect make ahead party finale and a fun talking point. Yes, you can make chocolate taste better than you realised and you can learn how easy it is in this post!
This recipe is sponsored by Balsajo Black Garlic
Black Garlic Chocolate Mousse facts
Black Garlic Chocolate Mousse is:
- absolutely divine in flavour and texture
- made from scratch and has zero preservatives
- perfect make ahead dessert for a dinner party
- made with chocolate, which makes you happier (and healthier if consumed in appropriate quantities!)
- healthier than you think and thanks to black garlic absolutely packed with antioxidants
Black Garlic Chocolate Mousse is not:
- something you can afford to give up on if you a real dessert loving person
- something you don’t want to try to make, just because there is a bit of whipping involved
- something you can ignore if you love chocolate and want to take your love to new heights
- a good dessert to share – Seriously, don’t! You’ll end up spoon fighting!
Before I get on with my black garlic chocolate mousse I would like you to know that I’m a massive fan of Julia Child and I owe a big part of my cooking knowledge to her. Thanks to Julia and her no-nonsense approach I became more adventurous and courageous in my kitchen. “Dear Julia, thank you for rocking my world! x”
FYI: Julia followed her American-diplomat husband to France (and later other European countries), where out of pure boredom and love of food, she learnt classic French methods and eventually co-authored massive 6 volumes of ‘Mastering the art of French cooking” (first edition is now a collectable! Anybody wants to sell it btw? Message me, pls!). Julia will always be my hero and stay in my heart as my Food Fairy Godmother. (Here is a website dedicated to Julia Child’s recipes.)
If you’ve never made an egg, butter, sugar chocolate dessert before I would certainly refer you to this video, where Julia explains 2 important methods of working with eggs to achieve the perfect egg yolk ribbons and satin like egg whites.
Her chocolate mousse has always been a winner at our dinner parties and I have it bookmarked in my favourites. Even one of my accomplished fellow food bloggers, David Lebovitz, said that Julia’s recipe is an undeniable classic recipe, with the perfect, sticky consistency. Try it!
So why wouldn’t you just tweak Julia’s recipe with an addition of black garlic instead of inventing our own version, you could ask.
Well, the truth is that Julia’s version calls for an awful lot butter and I’m trying to make our sweets a bit lighter and healthier without having to compromise on flavour or texture in the same time. My partner uses bread as a platform for butter and I have to keep an eye on him! I love to cook with butter and I too find it difficult to remove it from my diet, although I did try!
In black garlic chocolate mousse I use whipping cream instead of butter, with a mixture of dark and semi-sweet chocolate instead of semi-sweet only and brown sugar instead of white, caster. Why?
Butter on average is 80% fat and over 60% of it is saturated. (In addition to that, chocolate, weight-wise, contains almost twice as much saturated fat than butter! I know!! I almost fell of my chair after reading this article!)
Whipping cream on the other hand contains about 35 – 40% fat (sometimes more – worth checking labels!). To make things even healthier I used brown sugar (instead of the white caster), which is supposedly better for us anyway. It also seems to work better with chocolate, a little brandy and coffee, which also play a part in my recipe.
Even though my black garlic chocolate mousse recipe doesn’t contain butter, it tastes absolutely beautiful. The consistency is still lovely and moussey, light and sticky, as it should be. Little air bubbles folded into the body of it add luxurious and satin finish. The chocolate flavour is, without any exaggeration, out of this world! Enhanced and totally rocked with gently balsamic and umami charmed black garlic, which it just couldn’t do without. It really is THE BEST CHOCOLATE MOUSSE.
BTW. Have you had a chance to try my Luxurious Black Garlic Chocolate yet? What about these amazing Black Garlic Chocolate Truffles? C’mon! Get your happy black garlic chocolate hat on! Here are my latest and greatest recipes with the use of black garlic.
- 100g dark chocolate (at least 60% cocoa), broken down to small pieces
- 100g semi-sweet chocolate, broken down to small pieces
- 1 tablespoon of strong, brewed coffee (you can use instant coffee if you like)
- 10 Balsajo Black Garlic cloves (about 20g), mashed into a smooth, black garlic paste
- 2 tablespoon of light brown sugar (use 2 if you want it really sweet)
- 100ml whipping cream
- 4 whole eggs, egg yolks cleanly separated from the egg whites
- 1 tablespoons of brandy
- 1 tablespoon of white caster sugar
- Small pinch of salt
- In a medium bowl set over a saucepan of barely simmering water, melt together chocolate, coffee, black garlic and brown sugar. Remove the bowl from the heat and let it cool down to room temperature. Set aside for later.
- Meanwhile, fill a large bowl with ice-cold water and set aside. You’ll need it to prevent your egg yolks from cooking.
- In another medium bowl set over barely simmering water, whisk the yolks with brandy until mixture becomes as thick as a runny mayonnaise and very pale.
- Switch the heat off and place the bowl with the whipped egg yolks inside the bowl with ice water. This will help to cool the whipped egg yolks down as you continue to beat them. Continue beating until at room temperature and thick. Remove the egg yolk bowl from the bowl with ice water (you will not need the ice water any more). Fold the chocolate mixture into the whipped egg yolks and set aside.
- In the bowl you melted the chocolate in, beat whipping cream until light, frothy and until it holds itself comfortably, but is not completely stiff.
- Fold the whipped cream into the chocolate and egg yolk mixture until just combined.
- In another clean medium bowl, beat the egg whites with salt until frothy. Continue to beat and when they start to hold their shape whip in 1 tablespoon of caster sugar. Continue to beat until egg whites become thick and have a satin shine to it. Don’t over-beat until completely stiff or you’ll find it difficult to fold into the egg yolk and chocolate mixture.
- Using a wide and long spatula, fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated. Don’t over-fold or you’ll loose all the airiness and some of the volume.
- Divide your mousse into 6 - 8 serving dishes. Refrigerate for at least 4 hours until the mouse firms up before serving.
As a variation, try replacing brandy with other liquor, like Calvados or smoky whisky or similar.
This mousse will keep for up to 4 days refrigerated.
Note that preparation time does not include 4h refrigeration necessary for the perfect texture in this dessert.
Buy Black Garlic UK: Balsajo Black Garlic
If you love food and a good movie about food I recommend you watch “Julia & Julia” and “100 Foot Journey”, both charming and heartwarming stories influenced by the love of food and French cuisine.