Decadent Chocolate Mousse

ChocolateMousse

I have searched high and low for a decent chocolate mousse recipe. Some of them I found had great ingredients, but a terrible method. Some had a great method but the ingredients lacked something. Again, I did what I do best and scrambled up a few recipes to come up with this one. It works beautifully and tastes SO good! You do have to let it set overnight though, which I think is great for dinner parties as you can get a whole course sorted the day before. Don’t take shortcuts, this one needs that time in the fridge! You can decorate with some icing sugar and berries or strawberries. This one is a winner!!

 

200g dark chocolate, chopped

20g butter

3 eggs, separated

1 tablespoon caster sugar

1 cup (250ml) pouring cream

120g raspberries

 

  • Place the chocolate and butter in a small glass bowl that fits snugly on top of a small saucepan with boiling water in the saucepan, one third full. Over a low heat and stir until melted and smooth.
  • Meanwhile whip the cream until soft peaks form and then place in the fridge to keep cool.
  • Put the egg yolks into a bowl and give them a light whisk with the castor sugar. Once the chocolate is melted, add a little to the egg yolks to temper the yolks and then mix. Then add the rest of the chocolate. Pour everything into the same bowl that you melted the chocolate in and then return the bowl to the bain-marie sauce pan and stir continuously over the boiling water for about a minute or 2 until slightly thickened. Set aside to cool.
  • Whisk the egg whites until stiff peaks form.
  • Fold through the chocolate mixture and the whipped the cream.
  • Spoon into serving glasses and refrigerate overnight until set.
  • Top with the raspberries to serve.

Serves 4

 

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