from Tatiana's notebook · Desserts
Chocolate Mousse
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.
- Prep
- 20 min
- Total
- 2 hour 20 min
Jump to the methodAdded September 2011
You'll need
- 180g of good quality dark chocolate
- 2 eggs
- 55g caster sugar
- 300ml thickened cream
To serve
- Whipped cream
- Grated chocolate
- Almond biscotti
Method
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.
Melt the chocolate 
Beat eggs and suger 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.
Mix egg with chocolate 
Whisk the cream to a soft peak. 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.
Fold in the cream 
Spoon mousse into moulds 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.
