(Make about 16 puffs of approx 4-5cm diameter each)
Chocolate Mousse:
- 3oz (85g) bittersweet chocolate
- 1/4 cup unsalted butter (room temperature)
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 egg whites
- 1/2 tsp vanilla extract
(1) Chop chocolates in pieces. Melt chocolates over a double-boiler.
(2) While chocolates are melting, using an electric mixer, beat butter + sugar till fluffy.
(3) Add egg yolk in and beat till smooth.
(4) Gradually beat in melted chocolate & add vanilla extract.
(5) In a separate bowl with clean electric mixer, beat egg whites till stiff peak.
Tip: You must beat egg white with cleaned mixer that is grease-free.
(6) Fold egg whites into chocolate mixture & chill the mousse first.
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Choux Puff:
- 1/2 cup all-purpose-flour
- 1/2 tsp white sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter
- 1/2 cup water (slightly lesser, minus 1 tbsp)
- 2 eggs (lightly beaten)
[Preheat oven 200°C]
(1) Boil butter + water in a pot. On other hand, in a bowl, mix [flour + sugar + salt] (A).
(2) Stir till butter melted & starts to boil. Remove pot from heat.
(3) Immediately sift in all flour mixture (A) at one go & stir quickly with an wooden spatula/spoon.
(4) Return to heat on low flame, stir till dough becomes smooth & comes away from sides of the pot. Remove from heat.
(5) Add in egg bit by bit (tbsp by tbsp), stir upon each addition till mashed potato-like paste consistency.
Tip: Even if eggs were not fully used up, stop adding when consistency has reached.
(6) Pour paste into piping bag to pipe out puff OR use a spoon to drop a dome shape mold onto baking sheet on pan.
(7) Bake 15mins on 200°C. Take out & slit a hole with fruit knife at the side of each puff to let out air.
(8) Put puffs back to oven and bake for another 30mins-40mins at 177°C.
Assemble:
- Use fruit knife, cut the slits of each puff wider to fill the mousse.
- For me, I used a butter knife to spread the chocolate mousse into the puff.
You may skip the above step & pipe the chocolate mousse from the bottom of each puff (poke a hole at the bottom & squeeze in mousse).
- Finally... Serve!
- Finally... Serve!
Tip:
You may use ziploc/plastic bag. Get a tall glass & put the bag over the glass.
Make sure one corner of the bag is in the center & at the bottom of the glass.
Scoop the mousse into the bag while in the glass.
Remove bag from the glass & push the mousse downward and twist the top opening to lock the bag.
Snap off the bottom corner with scissors & being piping!
You may use ziploc/plastic bag. Get a tall glass & put the bag over the glass.
Make sure one corner of the bag is in the center & at the bottom of the glass.
Scoop the mousse into the bag while in the glass.
Remove bag from the glass & push the mousse downward and twist the top opening to lock the bag.
Snap off the bottom corner with scissors & being piping!
ENJOY!~!~!
