Chocolate Mousse Recipe

Chocolate Mousse Recipe

Ingredients

200g x Dark Chocolate (70% cocoa solids preferred, 50%+ works)
60g x Unsalted Butter
2 x Large Eggs, separated
150ml x double (Heavy) Cream
20g x Sugar
Grated Dark Chocolate, to finish
Lightly Whipped Cream, to serve (optional)

Method

Melt the chocolateBreak the dark chocolate into a heatproof bowl and add the butter. Place the bowl over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Melt gently until just combined. Remove from the heat and leave to cool for about 5 minutes.

Add the egg yolksOnce the chocolate mixture has cooled slightly, whisk in the egg yolks until fully incorporated. The mixture should look glossy and rich. Set aside.

Whip the creamIn a separate bowl, whisk the cream by hand until it reaches soft peaks. When you lift the whisk, the peak should gently fall over. Set aside.

Whisk the egg whitesPlace the egg whites into a stand mixer (or use a hand mixer) and whisk on medium speed until soft peaks form. Add the sugar and continue whisking until incorporated and the egg whites look smooth and slightly glossy.

CombineWhisk the whipped cream into the chocolate mixture until fully combined.Add the egg whites in stages: mix the first portion in more vigorously to loosen the mixture, then gently fold in the remaining egg whites using a figure-of-eight motion, taking care not to knock out too much air.

ChillSpoon the mousse into a serving dish or individual glasses. Level the top, cover, and refrigerate for a minimum of 2 hours, or until set.

ServeFinish with grated dark chocolate on top. Scoop using a warm spoon and serve with lightly whipped cream if desired.

Notes
Serve as a sharing dessert or in individual portions.
Fresh berries also pair beautifully with this mousse.
The texture should be light, creamy, and airy. Exactly what a great chocolate mousse should be.

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