Craving a decadent, melt-in-your-mouth chocolate mousse without the fuss?
This recipe unveils the surprisingly simple secrets to achieving chocolate mousse perfection, even with humble ingredients like eggs! Get ready to impress yourself (and others) with this easy-to-follow guide.
What You'll Need
To whip up these awesome chocolate muffins, you'll need the usual suspects – flour (1 3/4 cups of plain), baking soda (1 1/4 tsp), and a pinch of salt (1/2 tsp). Don't forget cocoa powder (1/2 cup, sifted – nobody likes lumpy muffins!), and a secret weapon: instant coffee (1 tbsp). Trust me on this one!
Next up, we're gonna grab the wet squad; you'll need 3/4 cup of hot, full-fat milk, 1/2 cup of canola oil, and 1 cup of brown sugar (packed – like you're giving it a hug!). Recipes like these are known for their rich chocolate taste, and yours will too.
We're almost there! Grab 1 tsp of vanilla extract, 3/4 cup of sour cream, and one egg. Now, it's time to add 1 1/2 cups of dark chocolate chips. But save a 1/4 cup for the top.
Getting Started
Let's kick things off by preheating our oven to a toasty 210°C / 410°F (or 190°C if you've got a fan oven) – that initial blast of heat is key for getting a good rise on these bad boys! Don't skip this step, trust me.
Next, I'll get my muffin tin ready. I usually line a 12-hole standard muffin tin with paper cases – because who wants a sticky muffin? Not me!
Now, grab two bowls. I'll need one for the dry ingredients and one for the wet. Organization is key, my friend. Like chocolate muffins, sifting the flour, baking soda, and salt into a large bowl allows everything to be lighter. Sifting makes everything lighter – which translates to a more airy crumb. Got it? Great!
In the second bowl, I sift the cocoa and add coffee and hot milk. Whisk until smooth to bloom the cocoa, adding an element of caffeinated goodness in every bite!
Baking Instructions
Now, I'll add the remaining wet ingredients to the cocoa mixture—sugar, oil, egg, sour cream, and vanilla—and whisk until everything's smooth. Honestly, it's like potion-making, but instead of turning someone into a frog, you get chocolate heaven!
Pour that wet mix into the bowl with your flour. Whisk until smooth and glossy, but don't overdo it. We don't want tough muffins! Stop once smooth, got it?
Stir in most of your chocolate chips—leave about 1/4 cup for topping, because why not? Divide the batter into your muffin tin, filling each hole almost to the top—0.5cm from the rim.
Top each muffin with the reserved chocolate chips, and now for the magic! Bake at 210°C for 5 minutes to kick-start the rise. Then, lower the oven to 190°C, bake for another 20 minutes and you're all done.
Serving and Storage
Now, serving these is easy: just grab one (or two, I won't judge) and enjoy! They're perfect on their own, but a scoop of vanilla ice cream? Oh my!
For storage, these muffins are surprisingly great the next day – they stay moist! Just pop them into an airtight container and keep them in the pantry. They'll be good for about 3 days! After that, a quick 10-second zap in the microwave brings 'em back to life. And yep, you can freeze them for up to 3 months!
Short Recipe Version
Chocolate Mousse
Prep time: 15 minutes
Cook time: 5 minutes
Serving size: 6
Ingredients:
- 6 oz. bittersweet chocolate
- 1/4 cup unsalted butter
- 1/4 cup granulated sugar
- 3 large eggs, separated
- 1/4 cup heavy cream
Instructions:
- Melt chocolate and butter in a double boiler or microwave.
- Whisk in sugar, then egg yolks.
- In a separate bowl, whip egg whites until stiff peaks form.
- Gently fold egg whites into the chocolate mixture.
- Whip heavy cream until soft peaks form and fold into the mixture.
- Divide into serving dishes and chill for at least 2 hours.
Nutrition Information (per serving, estimated):
- Calories: 350
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 150mg
- Sodium: 30mg
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 5g