Do you love Chocolate Mousse? This is a traditional recipe that is really easy to make in 15 minutes for last minute store cupboard entertaining. There's no cream, no gelatin, just a rich and decadent light and fluffy mousse that you will want to make again and again.
All you need for this recipe are eggs and chocolate! This means that this is the perfect dessert if you are looking for something lactose or gluten free for your guests
Are raw eggs safe?
The eggs will be eaten raw in the chocolate mousse, so be sure that you know the status of your eggs if you are giving this dish to a vulnerable person . Some eggs are pasteurised and some hens are vaccinated against salmonella, which should be marked on the box. In the UK if you buy eggs with the Lion Mark then the eggs are safe to eat raw.
What sort of chocolate?
The remaining ingredient is chocolate. To get the rich taste choose a dark chocolate with up to 70% cocoa solids. If you use a chocolate with a higher percentage you will get a serious chocolate hit but there won't be much sugar in the chocolate and the mousse will be bitter. I've used a small bar of 54% chocolate which I think gives the right balance.
How to make the Chocolate Mousse
Start by separating 4 eggs. Put the yolks in a large glass bowl and stir to combine them.
Put the whites in a very clean glass or metal bowl or the bowl from a stand mixer if you have one.
Break the chocolate into small pieces and melt it. You can do this in different ways but be careful not to overheat the chocolate:
- Bain marie method: Set the chocolate in a small glass bowl which will fit over a saucepan. Put about 3 cm of water in the bottom and check that the water is not touching the bowl. Bring the water to a simmer then turn off the heat and let the chocolate melt, stirring . When it's almost melted remove it from the water and stir to make sure that no lumps remain. Allow to cool for a few minutes.
- Microwave method: Put the chocolate in a a microwaveable bowl and set the power setting to 50%. Heat in 30 second bursts, stirring occasionally until the chocolate has melted. Allow to cool for a few minutes.
While the chocolate is cooling but still runny, whisk the egg whites to medium peaks. This is when they are not so stiff that you could turn the bowl upside down but the egg whites hold their position when you remove the whisk.
You can do this by hand but for speed use a stand or hand mixer and it will only take a couple of minutes.
Next stir the chocolate into the egg yolks, stirring well to combine.
Take a large metal spoon and tip the whipped egg whites into the chocolate mixture. Fold the mixture together. At first it will seem like the chocolate will not mix but eventually it will be one colour.
Pour the mixture into 4 ramekins or glasses.
Chill for 2 hours or overnight.
To serve I grated the remaining chocolate from the packet over the top.
I guarantee that if you like chocolate you will love this!
- Cinnamon Vanilla Pain Perdu or French Toast
- Nutella Macarons
- Lavender Crème Brûlée
- Cherry Clafoutis
- Lemon Meringue Cheesecake
- Salted Caramel Mille Feuilles or Napoleans
- Caramel Chocolate Tart
- Pecan Ginger Treacle Tart
- Pecan Apple Croissant Wreath
- Blueberry Chia Dessert
- 4 eggs separated
- 110 g plain chocolate/semi sweet up to 75% cocoa solids
- Put the yolks in a large glass bowl and stir to combine.
- Melt the chocolate in a bain marie or in the microwave at 50% power in 30 second bursts and allow to cool slightly.
- Whip the egg whites to medium peaks.
- Stir the melted chocolate into the egg yolks and combine.
- Use a metal spoon to fold the egg whites into the chocolate mixture.
- Divide the mixture between 4 serving dishes.
- Chill for two hours or overnight.
Be the first to receive new recipes in your inbox and get my free E-Book of 25 French Recipes! Subscribe here!