Ultimate chocolate mousse recipe
Chocolate mousse is sadly out of fashion these days, but it’s ready for a renaissance. With just four ingredients and very little preparation, it makes the perfect low-effort dessert for a special occasion.
Tips:
- You could serve the individual mousses topped with some whipped cream and a few raspberries.
- Try replacing 1tbsp of the water with 1tbsp Armagnac, rum, brandy or Tia Maria for a more grown-up dessert.
Ingredients
- 200 g dark chocolate, at least 70% cocoa solids
- 3 large eggs, separated
- 1 pinch pinch of sea salt
- 50 g caster sugar
Details
- Cuisine: French
- Recipe Type: Chocolate
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Chop the chocolate into small pieces. Melt it very gently with 125ml (4.5floz) tepid water in a heatproof bowl suspended over a pan of gently simmering water. You don’t want the bowl to actually touch the water, or the chocolate will overheat.
- Once the chocolate has melted and is shiny and glossy, allow it to cool for around 5 minutes before stirring in the egg yolks. If it’s too hot, the chocolate will cook the yolks.
- Stir in the sea salt. You barely taste the salt, but it brings out the flavours of the chocolate.
- Whisk the egg whites until soft peaks form. Gradually add the sugar, a little at a time, and continue to whisk until the egg whites are stiff and glossy.
- Using a balloon whisk, fold a spoonful of egg white into the chocolate mixture then quickly fold in the rest.
- Divide the mixture between 6 individual serving dishes, such as ramekin dishes or glasses, or put it into a large bowl.
- Transfer it to the fridge and leave to set for at least three hours, but it tastes better and more chocolatey, the day after preparation.
Image: Brent Hofacker/Shutterstock
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