Pap’ Açorda Portuguese Chocolate Mousse
In Portugal, chocolate mousse is the perfect restaurant dessert—it looks pretty, everyone gets their own serving, it’s easy to make and it tastes great. Get ahead of the clock and make it a couple of hours ahead of time and then enjoy it while sitting down with your guests.
Makes 12 servings
Prep Time: 20 minutes
Chilling time: 60 minutes
Special Tool Box:
• electric stand mixer with whisk attachment
• double boiler
• instant read temperature probe or candy thermometer
• 12 4-ounce ramekins or custard cups
2 cups Dark Chocolate Ganache (see recipe)
3 cups White Chocolate Ganache Whipped Cream (see recipe)
3 large egg whites
1/2 cup granulated sugar
1/2 teaspoon cream of tartar
1. In the bowl of an electric mixer fitted with the whisk attachment, whip the Dark Chocolate Ganache until creamy, about 5 minutes.
2. Using a spatula, fold the White Chocolate Ganache Whipped Cream into the ganache and refrigerate.
3. In the top of a double boiler set over simmering water, whisk together the egg whites, sugar, and cream of tartar until they reach 160°F. Remove from the heat and using a handheld electric mixer set on medium-high speed, beat the warm egg white mixture to stiff peaks. (Alternatively, heat the mixture in the mixing bowl set over a large saucepan and beat the whites in that bowl, using a stand mixer.)
4. Delicately fold half of the egg whites into the chocolate, taking care not to over mix and deflate the delicate egg whites.
5. Evenly divide the mousse among the ramekins and refrigerate for at least 1 hour and up to 8 hours.