Nothing like a chocolate mousse with an intense flavour and a smooth texture. This mousse has completely in love. It has the perfect amount of chocolate so that it’s not overly sweet and therefore you can eat more of it ;). It also melts in your mouth in the most perfect way possible.
The amazing texture in this mousse is achieved by mixing 3 textures with different densities: whipped egg yolks with syrup, whipped cream and also whipped egg whites.
You can get really creative with this recipe. You can make it in mini versions or large with different layers: fruit, nuts, praline, or even make half of the dessert with dark chocolate and the other with white chocolate.
I love how it looks on these glasses and many of you liked them too because you messaged me a lot on instagram when I posted pictures of them while we were filming :).
- 130 g whipping cream
- 250 g dark chocolate it can be anywhere from 50-70% depending on how dark you like it. I used 60%
- 4 egg yolks
- 60 ml water
- 60 g sugar
- 2 egg whites
- 1/4 tsp salt
- Whip the cream until soft. Don't over whip it or it starts to go tough and it can split. Reserve in the fridge.
- Melt the chocolate in the microwave in 30 second intervals, stirring in between.
- Whip the egg yolks in a clean bowl while you put the water and sugar to boil on high heat. As soon as it breaks into a rolling boil add to the yolks slowly as they're whipping up. Let them become thick and cool to room temperature while whipping on high speed.
- Mix the chocolate with the egg yolks using a spatula and folding motions.
- Whip the egg whites in a clean bowl until foamy. Mix half of it into the yolks and chocolate quickly and then add the rest in using folding motions.
- Mix the whipped cream using folding motions.
- Put in individual moulds or a large one to share and place in the fridge. If they're small like mine they only need 2-4 hours but if they are large they will need 8 to firm up completely.