Chocolate Mousse Recipe {from me to you}

My recipe for chocolate mousse was featured on Oh My Handmade Goodness last weekend and I thought I could share it here as well.

It's actually quite easy and if you follow the step-by-step instructions this delicious dessert will quickly become one of your favorites!

If you really want to get that deep, rich chocolate flavor it is important that you try to find dark chocolate with a high percentage of cocoa. Belgian chocolate has about 70% of cocoa in it.  Don’t worry, it won’t taste bitter. I’m not a fan of pure dark chocolate myself: I prefer milk chocolate with a filling of hazelnuts or vanilla creme or even banana creme,... oops, sorry, was getting a bit distracted there. Anyway, for chocolate mousse you will definitely need the dark kind.

 

Ingredients:

If the measurements seem a little strange, it’s because I converted them from grams into oz.

Serves 4 to 6, depending on the size of the servings

-         100 grams (= 3.5 ounces ) dark chocolate

-         30 grams (= 1.05 ounces) butter (no margarine, just plain old butter)

-         20 grams (= 0.70 ounces) sugar

-         50 ml heavy cream (= 1.67 oz)

-         2 egg yolks

-         4 egg whites

Top tip: use eggs that are at room temperature

Step by step instructions.

• Put the butter into a saucepan. Break the chocolate into pieces and add it to the butter.  Let it melt slowly on a very low temperature.  Don’t try to hurry up this process by using the microwave or turning up the heat: your chocolate will burn and your butter will lose it’s taste.
  Once the butter and chocolate have melted, take your saucepan off the heat and let it cool for 2 to 3 minutes.

• Add the cream slowly and gently stir it into the melted chocolate.

• Add the 2 egg yolks one by one, and also carefully stir them into the mixture. Pour this mixture into a large bowl.

• Now it’s time to whip the egg whites and the sugar together: You want to make sure that absolutely no egg yolk accidentally got into the egg whites (if it did, you won’t be able to whip them properly). Mix on a high speed. Beat the egg whites and sugar until soft peaks form.

• Add the egg whites to the chocolate (not the other way around). This works best if both the egg whites and the chocolate are at room temperature. Don’t be misled by the pictures: I used two identical ceramic bowls.  Gently scoop the beat up egg whites through the chocolate mixture: don’t stir, just fold them in! Just keep folding the egg whites into the mixture until you can’t see those fluffy clouds anymore. Don’t overdo this: your mousse will become too runny if you do. 

• As soon as you’re done, fill 6 individual serving dishes (I used champagne glasses) and refrigerate for at least 4 hours. Your chocolate mousse will actually taste better if you leave it in the fridge overnight, but then of course you have to be able to wait that long (and not go sneaking off to the fridge in the middle of the night like Nigella Lawson).

I hope you will give this recipe a try but be warned: it can be slightly addictive.

 

I will be sending out a chocolatastic freebie exclusively to my newsletter subscribers in September so if you don't want to miss out you can sign up for my monthly newsletter here.

 

x Tania