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Chocolate Mousse; Light - Recipe
This is the best Chocolate Mousse we know!
It's not the easiest to make, but just needs proper concentration.
The mousse keeps well, in the fridge, for a few days.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
For 8 gluttons:
- 14 oz/420gr Plain Chocolate - use 50% cocoa solids as the absolute base, 60/70% if possible
- 2 medium Eggs
- 2 medium Egg Yolks - freeze the whites for another time (maybe meringues)
- 1 pint/500ml Double Cream
- 2 fl oz/60ml
- Cognac or Armagnac (something simply-labelled brandy isn't the same)
- 1 fl oz/30ml Tia Maria
Equipment needed: A plastic, lidded, freezer container - or, if entertaining soon, an attractive bowl in which to present your mousse at the table; A double-saucepan to form a bain-marie; A big bowl, that you can sit on a saucepan of boiling water securely - to form another bain-marie; A hand whisk or electric mixer with a long enough flex to reach your cooker.
- Melt the chocolate, over warm water, in the small bain-marie.
- While you're doing this, whisk the whole eggs and yolks in the bowl balanced over a saucepan of simmering water. Achieve as hot a 'sabayon' as you dare, without making the eggs scramble. Certainly well over blood heat and fairly thick. Remove from the heat.
- Add the melted chocolate to the egg mixture and whisk, on a low speed, until well mixed.
- In a separate bowl, whip the cream with the liqueurs until bulky, but not over stiff.
- Add the cream to the chocolate and egg mix and lightly fold-in with a spatula until well combined.
- Pour into your chosen storage container and refrigerate.
Don't worry that the mixture seems runny, as it will solidify in about 4 hours.
It's very good served with our Coffee Sauce (q.v.).