Dark Chocolate Mousse

I always associate chocolate mousse with a French restaurant or bistro (love the style food, hate the word), where it is served in a beautiful glass receptacle with a little spoon, allowing you to slowly savour the smooth, rich and light mousse.

I believe chocolate mousse should not be overly sweet and definitely with a hint of bitterness from 70% cocoa dark chocolate. But the texture is equally important. MR and I had a recent discussion about the joys of chocolate mousse, how everyone loves it and how easy it is to make. However we both agreed that it is very hard to find one that does not set too solid in the fridge.

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I had recently made Delia Smiths chocolate log which has a very light chocolate sponge made with no flour, a rich chocolate mousse and freshly whipped cream. It is delicious and indulgent. However the chocolate mousse interior does not translate as well on its own, as a solo dessert. It’s just too thick and set.

I used to travel to Europe a lot for work and I happened upon a brand of chocolate in a supermarket in Brussels where I was drawn in by the beautiful packaging. This was ‘Cote D’Or’ chocolate and it is smooth, rich and moreish. Unfortunately I no longer travel for work so I can no longer access this chocolate which would be just perfect for chocolate mousse. On my next holiday to Europe (to be booked shortly) I plan to seek it out and stock up on large quantities.

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I read Felicity Cloakes ‘How to make the perfect chocolate mousse’ where she tried and tested multiple recipes where ingredients varied from the simplest chocolate and water (a chemical miracle) to a mousse full of chocolate, butter and cream. Her own assertion was that chocolate and eggs is all you need. I had always only used chocolate and eggs but I think I used them in the wrong ratio.

So this time I tried making chocolate mousse using the ratio of eggs to chocolate as suggested by Felicity Cloake and Delia Smith, among others.

This chocolate mousse is perfect on its own, with fresh raspberries, with a little whipped cream and even with thin shortbread biscuits. Or all of the above!!!!

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Recipe (Serves 3 or 2 greedy people)
3 oz (90g) dark chocolate (70% cocoa solids is best)
3 large eggs
2 tsp caster sugar (optional)

Method

  • Break the chocolate into pieces and melt in a heatproof bowl (in a microwave or over a ban-marie).
  • Separate the egg whites and yolks into separate bowls.
  • Whisk the egg whites and sugar until you get stiff peaks.
  • Once the chocolate is melted, allow the bowl and chocolate to cool down. Then add the egg yolks and mix well.
  • Add the whipped egg whites to the chocolate mix and fold through gently until you can see no more white streaks.
  • Pour the mousse into your prepared vessels (expresso cups, wine glasses, jars, cups etc. are all good) and allow to set in the fridge for at least an hour.

We didn’t get around to making dinner yesterday, after spending the weekend sanding the bedroom floor, so we enjoyed grilled ham and cheese sandwiches and delicious chocolate mousse. A perfect end to a quick Sunday dinner.

How will you eat yours? Have you tried making it with butter or cream? Has anyone tried the chocolate and water version that I have yet to attempt? Until next time……………….

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4 thoughts on “Dark Chocolate Mousse

  1. Did any of Felicity’s recipes use cream as we discussed ? I won’t try cream until I try the new proportion you shared. I wonder would a longer fridge time be the wrong time also ? ie the longer it is left in fridge the more solid it will be ?

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    1. Yes felicity tried with cream but she didn’t comment on the texture but more so that the cream diluted the chocolate flavour. I found that the texture didn’t change from one day to the next of being in the fridge. Think I’ll try with cream though to see what it does

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