Chocolate Mousse, wonderfully creamy and velvety smooth, it really is the perfect way to end a meal. Truly an old favourite that’s guaranteed to please and that I don’t think will ever go out of style.
Current Rating: 4.25
From: 4 votes
180g of good quality dark chocolate
55g caster sugar
300ml thickened cream
Melt the chocolate using either a double boiler or microwave. If you need details on how to do this you can see our how to melt chocolate page.
Beat the eggs and sugar in a bowl until the mixture becomes thick and pale.
Gently fold the egg mixture into the melted chocolate until it is evenly combined. Make sure the chocolate is still liquid but not too hot as you do not want to cook the egg.
Whisk the cream to a soft peak.
Gently fold into the chocolate mixture until well combined, smooth and fluffy. You must try to be gentle during the folding process so as to avoid knocking too much of the air out of the mixture.
Spoon the mousse into four cups or ramekins. Cover each cup with plastic wrap and refrigerate for at least 2 hours.
Garnish the chocolate mousse with a dollop of whipped cream, grated chocolate and serve with biscotti on the side.
Total time including chilling:
Recipe By Tatiana, Flavoursome Delights