- Preparation time
- 45 mins
- 5 people
- Meal course
- Posted by
- Posted on
- November 2, 2015
While strolling along the Portuguese cobblestone pathway, I dream of nothing more than to drop into a typical Portuguese Café for a cup of warm Galão and a piece of chocolate salami. Not to mention the creamy pasteis de nata with a pinch of cinnamon. A mousse, let it be caramel, mango or chocolate, is also a Portuguese discovery of mine. It became one of the most frequent desserts on our table.
I love the most its light and foamy texture, it just melts in your mouth. And, as big fans of liqueurs, we flavor it each time with a different kick. The downside is… it disappears way too fast!
The recipe below is a slight modification of the chocolate mousse recipe from a very nice blog about Portuguese food. I changed the proportions to get the consistency I was looking for, and added some liqueur.
If you like this recipe be sure to Yum It.Yum
- Put chocolate and water in a medium saucepan and under low heat mix together until the chocolate melts. Add the liqueur.
- Take the saucepan from the stove, add butter and mix until well combined. Add egg yolks, one at a time, and again mix well until you get a uniform chocolate paste. Put the mixture aside.
- In a small bowl beat the egg whites at medium-low speed for 2min. Add the baking powder and continue beating for 1min. Add sugar and beat until stiff peaks form.
- In another bowl beat the crème fraîche for 4-5min.
- Add the egg whites to the chocolate paste and mix until combined. At the end add the crème fraîche and stir until you get a uniform mousse.
- Divide the mousse into 5 dessert bowls. Cover with cling film and keep in the fridge for at least 3 hours before serving.