Mousse au Chocolat

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Author:

Jessica Gray

Treat Mom to a decadent dark chocolate mousse this Mother's Day—firm yet melt-in-your-mouth perfection.

Ingredients

200g good quality dark chocolate (eg whittakers 50% or 62%) not cooking chocolate.
3 large room temperature eggs (see recipe notes)
20-30 turns Bakers Salt Blend
1/4 cup caster sugar

To garnish

Mascarpone or whipped cream to dollop on top

Directions

Melt chocolate over a double boiler or in the microwave wave in 1 min bursts. Once melted set aside to cool slightly.
Separate the eggs. Whisk egg whites using a electric beater until soft peaks form, add caster sugar and beat until thick and glossy firm peaks form.
Season the egg whites with Bakers Blend.
Add egg yolks to chocolate and stir well to incorporate. Add one yolk at a time. The chocolate with thicken significantly.
Add one third of the egg white and mix vigorously to loosen the chocolate mixture.
Gently fold in the remaining egg whites trying not to knock too much air out of the mousse.
Pour the mousse into glasses or individual ramekins. Pop in the fridge to set for about 3 hours.
Garnish with a dollop of mascarpone or whipped cream to serve.

Recipe Note

3 eggs give a fairly firm set rich mousse, you can increase to 4 eggs for a softer set more aerated mousse.

Use coconut cream or coconut yoghurt to garnish if dairy free.

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Mousse au Chocolat

Name: Mousse au Chocolat
Ingredients: 200g good quality dark chocolate (eg whittakers 50% or 62%) not cooking chocolate.; 3 large room temperature eggs (see recipe notes); 20-30 turns Bakers Salt Blend; 1/4 cup caster sugar; Mascarpone or whipped cream to dollop on top

Treat Mom to a decadent dark chocolate mousse this Mother's Day—firm yet melt-in-your-mouth perfection.

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Mousse au Chocolat

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