Chocolate Mousse

Chocolate Mousse

from recipetineats.com

Recipe video above. Light and airy yet rich, this is a Chocolate Mousse made the classic French way, as served in fine dining restaurants. Less cream, richer mouth feel, true chocolate flavour. It's actually quite straight forward to make! Raw eggs note: required to make real chocolate mousse. It is not possible to achieve the same result without using eggs, despite what other recipes promise - and I've tried many. It will either be denser, or be like eating whipped cream, or have a weird jelly like texture more like pana cotta. Read in post for more information. Note: raw eggs not advisable for pregnant women or babies to consume.

Ingredients

  • 3 eggs (~55g/2 oz each)
  • 125g / 4.5 oz dark chocolate, bittersweet / 70% cocoa (Note 1)
  • 10g / 0.3 oz unsalted butter
  • 1/2 cup cream, full fat (Note 2)
  • 3 tbsp caster sugar (superfine white sugar)
  • More whipped cream
  • Chocolate shavings (Note 3)

Directions

  1. 1

  2. 2

    Separate eggs and yolks while eggs are cold. Place whites in a large bowl and yolks in a small bowl. Leave whites while you prepare other ingredients. (Note 4)

  3. 3

    Yolks: Whisk yolks.

  4. 4

    Melt chocolate & butter: Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. (Stir in optional flavourings at this point, but read Note 6 first). Set aside to cool – proceed with other steps.

  5. 5

    Whip cream: Beat cream until stiff peaks form (see video).

  6. 6

    Whip whites: Add sugar. Beat whites until firm peaks form (see video, Note 5)

  7. 7

    Folding:

  8. 8

    Fold egg yolks into cream using a rubber spatula – 8 folds max. Streaks is ok.

  9. 9

    Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.

  10. 10

    Pour chocolate into cream yolk mixture. Fold through – 8 folds max. Streaks ok.

  11. 11

    Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated – “smear” the spatular across surface to blend white lumps in – aim for 10 folds. 

  12. 12

    Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain – aim for 12 folds max.

  13. 13

    Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.

  14. 14

    To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!