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Chocolate Mousse

Desserts

Ingredients

  • 150g good-quality dark chocolate, broken into small pieces 
  • sea salt 
  • 4 large eggs 
  • 50g caster sugar 
  • 150ml double cream 
  • Chocolate or coffee liqueur
  • 1 tbsp good-quality cocoa powder, plus extra for dusting

Method

  1. Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally. 
  2. Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped. 
  3. Once the chocolate has melted, carefully lift the bowl out of the pan. Add 37ml (1.5 shots) of liqueur and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
  4. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa and shaved dark chocolate.

[!CHECK] For added flair, fill dome molds with dark chocolate and set upside down in the fridge overnight. Then to serve, full the domes with mousse, turn upside down on a plate, sprinkle with chocolate shavings and serve with warm Hot Fudge Chocolate Sauce, pouring over to melt the domes and reveal the chocolatey payload inside. Alternatively, serve topped with a quenelle of whipped cream topped with chocolate shavings.