Chocolate Mousse

January 30, 2021

Rich and velvety creamy, it takes almost no time to make but the end result is deeply gratifying, as a proper mousse (for me) should be.

For 4 good portions:

  • 150 ml of cold  whipping cream
  • 110 g of dark chocolate (70%), broken into smaller pieces
  • 90 g of caster sugar
  • 65 g of butter, cubed 
  • 3 eggs, separated

Start melting the chocolate and the butter in a bain marie stirring it occasionally. Once you’ve obtained a homogenous warm chocolate liquid put the bowl on the side and leave to cool down for a few minutes.

In a big bowl whisk the egg yolks with half the sugar until pale in colour.

Once the chocolate and butter mixture has cooled down enough, start adding it gradually to the egg yolks stirring all the while.

In the meantime add a drop of lemon juice to the egg whites and whisk them until they start to form soft peaks.

First fold a third of the whisked egg whites into the chocolate mixture and next fold in the rest, making sure you don’t overwork it.

Finally whisk the cream (make sure it doesn’t split whilst whisking it for too long) and fold it into to chocolate and egg mixture the same way as above.

Pour your mousse into individual little bowls or tea cups and place in a fridge.

Wait a minimum of two hours, allowing the mousse to set, before serving.


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