Dining and Cooking
Incredible Chocolate Mousse - Don't miss out this Valentine's
In American Recipes

Incredible Chocolate Mousse – Don’t miss out this Valentine’s



Full recipe on my Patreon: https://www.patreon.com/c/ChefElizabethHaigh
It’s the little effort, big flavour kind of dessert that makes everyone say wow at the table. This Pantry Raid chocolate mousse is rich, light, deeply chocolatey and dressed up for Valentine’s Day with a swirl of ube syrup folded into the cream and kirsch-soaked cherries on top.

Elegant, indulgent and deceptively simple. Exactly the sort of dessert that feels Michelin-level but is totally achievable at home.

Finish it with softly whipped Chantilly cream, edible flowers, shaved chocolate, or a final drizzle of olive oil and sea salt for that perfect balance of sweet and savoury.

Want a slightly lighter twist? You can add a scoop of collagen creamer and reduce the sugar or olive oil, it still eats beautifully. Fair warning though… this mousse is addictive, so portion carefully.

Share this recipe with someone special you want to treat. 💘

And don’t forget to subscribe for more delicious surprises designed to impress. Check out our Date Night playlist for more ideas. [ https://youtube.com/playlist?list=PLRgl2AXupgjuELCsT-WVxsqDNWGtMAbbr&si=p8I4sKO5EI_gl2Hv ]

Want to surprise your loved one with a special treat? www.meimeigoods.com (UK delivery only atm)

In London? Visit my restaurant Mei Mei in Borough Market

www.meimei.uk Open Tuesday-Sunday 10am-5pm (9am opening saturdays and 4pm closing on Sundays)

Serves 4 (ish)
Ingredients

180g good quality dark chocolate (around 70%)

120g unsalted butter

6 large egg whites (fresh is best)

100g caster sugar

200ml heavy double cream

Ube syrup (to taste)

Cherries soaked in kirsch, to serve

Full recipe on : https://www.patreon.com/c/ChefElizabethHaigh and www.auntielizcooks.com

35 Comments

  8. @wademiyataki9221

    The ube was an unexpected twist.
    Then again, for Mr. chocolate eating, when's Valentine's Day, maybe you do want to whisk the egg whites by hand.😁

  13. @FilipinoCook

    hi Auntie Liz, long time fan btw… I love your cooking… question about the butter, is it room temp or is okay straight from the fridge and the sugar you mentioned, if I can't find one can I use refined white sugar?…

  17. @peterdoe2617

    Hi Liz (and audience): sure gonna have to look for that ube syrup, but: some years ago, I found a wonderful match for the mousse au chocolate. A dessert, that only used the yolks: the "Creme Grand Marnier".
    Yolks and sugar, perfumed with Grand Marnier (or Cointreau, maybe use mint liqueur?) and fold in whipped cream.
    Greetings from the far north of Germany!

  24. @EatCarbs

    Looked great.. but I could never make that. I'd eat the whole thing. lol
    Thanks for the video Auntie Liz

  30. @Alice_Ravven

    I'm so glad chocolate mousse is coming back again. It was the fanciest dessert going in the late 80s/90s.

  33. @davel101

    Thanks for this, Liz. We spent an amazing 12 years in Singapore, and I developed a love of Kaya Toast, so I'll be visiting Mei Mei when I'm next in London. The best chicken rice I had was from the 2nd floor of the Amoy St Foodcourt. The uncle used to sell out by 1pm but had to close when the Circle Line opened, and rents tripled. Great memories.

  34. @jessegarcia6909

    Wife made this today, and it was amazing. UBE syrup wasn’t easy to find, so she took UBE jelly and turned it into a syrup. Also don’t have double heavy cream in the US so used heavy cream. Added alittle Hawaii Honey, a fruit mix with some KoHana Rum, and pieces of Manoa chocolate. Amazing.