A Portuguese Chocolate Mousse recipe consists of just 4 ingredients for a very pure chocolate taste with a nice creamy texture.
Chocolate mousse is natively from the French cuisine that traveled into and became a staple in the Portuguese cuisine. A Portuguese Chocolate Mousse recipe is usually easier than its French counterpart. It consists of just 4 ingredients that you most likely already have at home. The result is a very pure chocolate taste with a nice creamy texture.
The key ingredient for making this chocolate Portuguese dessert is to use a high-quality, organic, and ethical, chocolate that contains at least 70% cacao. The quality of the chocolate will determine the richness of the taste as it’s the only flavor maker in this recipe.
very pure, chocolaty taste and surprisingly creamy texture.
A few of our recommendations for chocolate are:
- Tony Chocoloney,
- Cocoa Loco,
- or check your local eco-store.
Contrary to the standard Chocolate Mousse recipe, this Portuguese Chocolate Mousse recipe doesn’t include cream to balance the taste-making the chocolate taste much more dominant.
Serving & Storing Tip
Serve this mousse as a dessert with whipped cream, crumbled cookies, fresh berries, or mint on top. Even better, add Portuguese Chocolate Salami on top to embrace the Portuguese cuisine.
The chocolate mousse needs to cool in the fridge for at least 1 hour before serving. However, it can stay in the fridge for up to 3 days. I do recommend covering the jars so possible odors in your fridge don’t penetrate into the mousse.
Frequently Asked Questions
This might be because of the cacao butter in your chocolate. Stick to the 70% cocoa content stated in the recipe. If this still happens then you may have the play with the quantity of the chocolate, specifically decreasing the amount of chocolate you use.
This happens when you accidentally added liquid to the melted chocolate. When melting the chocolate, don’t put a lid on the pan to avoid condensation, and make sure your utensil is completely dry.
Beating the egg white into stiff peaks helps create airiness in the mousse, while the egg yolk promotes the richness in the chocolate taste.
Portuguese Chocolate Mousse Recipe
- 200 grams 70% chocolate in chunks ((see note 1))
- 1 tablespoon butter
- 6 medium eggs (whites and yolk separated)
- 4 tablespoons granulated white sugar
- In a small pan, melt the butter with the chocolate on low-medium heat. Don’t let it boil. Remove the chocolate from the heat and add the sugar and egg yolks. Whisk until blended.
- Whisk the egg whites until firm and small peaks form.
- Add small portions of the egg whites, once at a time, to the chocolate mixture and fold it into the mixture, until well combined.
- Pour the mousse into small jars and let it cool in the fridge for at least an hour before serving.