This light and airy, yet rich, chocolate mousse recipe is made using the classic French method – as served in fine dining restaurants. It incorporates less cream and more chocolate to provide the ultimate rich, true chocolate flavour. This recipe from recipetineats.com, which contains raw eggs, is not suitable for pregnant women or babies to eat.
How to make chocolate mousse
This recipe takes just 20 minutes to prep and will provide the ultimate dessert experience.
You will need:
- 3 eggs
- 125g dark chocolate (bittersweet or 70 percent cocoa)
- 10g unsalted butter (use full fat butter)
- 125ml whipped cream (use full fat cream)
- 35g caster sugar (superfine white sugar)
Add sugar. Beat the whites until firm peaks form.
Folding: Fold the egg yolks into the cream using a rubber spatula – eight folds max. Streaks are ok.
Check the chocolate temperature. Touch the chocolate. Should still be runny but only lukewarm.
If too thick, microwave the mixture two times for three seconds until runny.
Pour chocolate into the cream yolk mixture. Fold through – eight folds max. Streaks are ok.
Add 1/4 of the beaten egg whites into chocolate mixture.
Fold through until fully mixed through – smear the spatula across the surface to blend white lumps in – aim for 10 folds.
Pour chocolate mixture into egg whites. Fold through until fully mixed and no more white lumps remain – aim for 12 folds max.
Divide the mixture between four small glasses or pots. Refrigerate for at least five hours, preferably overnight.
To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!