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Tuesday, 29 April 2014

Rich and Light Chocolate Mousse

A light fluffy mousse but with the richness of dark chocolate.  Very easy to make.


175 g dark chocolate 72% cocoa
3 egg yolks
350 ml cream lightly whipped
70 g white sugar
110 ml water

I normally make individual puddings and line 8 moulds with cling film in preparation for the mousse mix.

Start by heating gently the water and sugar.  The sugar water should reduce to a point where it is slightly syrupy and coats the back of a teaspoon. (But not too thick!)

While heating the sugar water melt the chocolate either on low power in a microwave or in a bowl set over simmering water.

Put the egg yolks in a bowl and whisk in the sugar water.  Now stir in the melted chocolate, careful not to over mix it but enough that it is mixed in.

Fold in the whipped cream incorporating all the chocolate.

Finally fill the moulds and place in the fridge until set.  The mousse starts to set very quickly so you will need to work efficiently.

When ready take the mousse out of the mould and peel the clingfilm.  Serve with a fruit coulis, whipped cream, ice cream and dust with icing sugar.

As an alternative try adding a raspberry into each mould when about half full and then finish filling.  I have even tried adding a little chilli into the chocolate mix - doesn't suit everyone but worth a go!