📝 About This Recipe
A quintessential staple of Portuguese 'tascas' and family dinner tables, this mousse is celebrated for its deep cocoa intensity and its iconic airy-yet-velvety texture. Unlike many international versions that rely on heavy cream, the Portuguese tradition focuses on a perfect emulsion of high-quality dark chocolate, butter, and farm-fresh eggs. It is a sophisticated, nostalgic dessert that balances rich sweetness with a subtle hint of salt and the warmth of Port wine.
🥗 Ingredients
Chocolate Base
- 200 grams Dark Chocolate (minimum 70% cocoa) (high quality, broken into small pieces)
- 50 grams Unsalted Butter (cubed, at room temperature)
- 1 teaspoon Instant Espresso Powder (to enhance the chocolate depth)
- 1 tablespoon Port Wine (Ruby or Tawny) (optional, for an authentic Portuguese touch)
- 1 teaspoon Vanilla Extract (pure extract preferred)
The Egg Mixture
- 6 pieces Large Eggs (separated, at room temperature)
- 150 grams Granulated Sugar (divided into two equal portions)
- 1/4 teaspoon Fine Sea Salt (to stabilize the egg whites)
Garnish and Serving
- 1/2 cup Heavy Whipping Cream (chilled for topping)
- 1 tablespoon Powdered Sugar (for the whipped cream)
- 1 piece Dark Chocolate Bar (for shaving over the top)
- 12 pieces Fresh Raspberries (for a tart contrast)
- 6 sprigs Fresh Mint Leaves (for decoration)
- 1 pinch Fleur de Sel (optional, for finishing)
👨🍳 Instructions
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1
Prepare a bain-marie by placing a heat-proof glass or metal bowl over a saucepan of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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2
Add the broken chocolate pieces and cubed butter to the bowl. Stir occasionally with a silicone spatula until completely melted and glossy.
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3
Remove the bowl from the heat. Stir in the instant espresso powder, Port wine, and vanilla extract until fully incorporated. Set aside to cool slightly (it should be warm, not hot).
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4
In a separate large mixing bowl, combine the 6 egg yolks with 75 grams of the granulated sugar.
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5
Whisk the yolks and sugar vigorously for about 3-5 minutes until the mixture becomes pale, thick, and reaches the 'ribbon stage'.
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6
Slowly pour the slightly cooled chocolate mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
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7
In a clean, dry stainless steel bowl, begin whisking the egg whites with a pinch of fine sea salt on medium speed until soft peaks form.
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8
Gradually add the remaining 75 grams of granulated sugar to the egg whites while continuing to whisk on high speed until stiff, glossy peaks form.
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9
Take a large spoonful of the egg whites and stir it firmly into the chocolate-yolk base to lighten the texture.
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10
Gently fold the remaining egg whites into the chocolate mixture using a large metal spoon or spatula. Use a figure-eight motion to preserve as much air as possible until no white streaks remain.
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11
Pour the mousse into individual glass ramekins or a large decorative serving bowl.
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12
Refrigerate for at least 4 hours, though overnight is ideal to allow the flavors to mature and the texture to set perfectly.
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13
Before serving, whip the heavy cream with powdered sugar until soft peaks form.
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14
Top each serving with a dollop of cream, fresh chocolate shavings, a raspberry, and a tiny sprig of mint. A tiny pinch of fleur de sel on top elevates the chocolate profile.
💡 Chef's Tips
Always use the freshest eggs possible since they are not fully cooked in this traditional recipe. Ensure your whisk and bowl for the egg whites are completely grease-free; even a drop of yolk will prevent them from peaking. Do not over-melt the chocolate; once it is 80% melted, remove from heat and let the residual warmth do the rest to avoid graininess. If you prefer a darker, less sweet mousse, reduce the sugar in the yolks by 20 grams. For a citrus twist, fold in the zest of half an orange into the chocolate base.
🍽️ Serving Suggestions
Serve with a small glass of 10-year-old Tawny Port to complement the rich cocoa notes. Pair with 'Línguas de Gato' (cat's tongue cookies) or crisp almond tuiles for a crunchy texture. A side of slightly tart macerated strawberries works beautifully to cut through the richness. Accompany with a strong, hot 'Bica' (Portuguese espresso) for the ultimate post-dinner experience. Dust lightly with cinnamon just before serving for a truly traditional Portuguese aroma.