Ever wanted to make your own chocolate mousse? This is an easy recipe that will leave you with a beautiful, fluffy chocolate mousse to devour at the end.
- 30 minutes total prep and needs to set overnight or at least 8 hours in the fridge
- 4 generous servings or 6 smaller servings
- 130g Dark Chocolate, at least 85% cocoa solids
- 90g Milk Chocolate, at least 30% cocoa solids
- 4tbsp water
- 4 eggs, separated, (with the eggs, I would separate once the chocolate has melted)
- 300ml double cream
Bring the water in the pot to a gentle simmer, break the chocolate into pieces and place in to a bowl, once the water is simmering, place the bowl over the water (make sure that the bowl doesn't touch the water underneath). Add the 4 tablespoons of water and leave to melt, stirring occasionally with a fork.
Once the chocolate has nearly melted remove from the heat and stir until it has completely melted. Set aside for 5 mins to cool slightly.
Separate the eggs, adding the egg yolks one at a time to the chocolate mixture stirring after each egg yolk has been added to incorporate the egg yolk into the chocolate mixture. By the time the fourth egg had been incorporated the chocolate mixture should be nice and glossy.
Whip the egg whites to stiff peaks.
Whip/beat the cream to soft peaks.
Add 1/3 of the cream a tablespoon at a time to the chocolate mixture, folding after each tablespoon.
Pour the chocolate mixture into the rest of the cream and fold together until incorporated.
Add half the stiff egg whites to the mixture and gently fold into it (keep as much air in it as possible). Add the other half and again fold in gently.
Transfer to individual serving bowls or glasses or one large bowl and put it into the fridge overnight to set.
When you are ready to eat it, remove from the fridge.