When faced with an excess of cream thanks to a recent Costco expedition, chocolate mousse is a welcome treat to offload it.
Using my Le Cordon Bleu, Chocolat – The Chocolate Bible, for the first time, this mousse is light and dreamy.
The recipe states dark chocolate, and usually I would use dark, however, I made it with milk as on this occasion a less cocoa-focussed mouse was required (insane, I know).
Ingredients
- 125g dark chocolate (milk, white even if you dare)
- 50g unsalted butter
- 150ml whipping cream (I used thickened and it worked well)
- 2 egg yolks (for a lighter mousse use room temperature eggs)
- 3 egg whites
- 45g caster sugar
Method
- Chop the chocolate and melt over a bain-marie, add the unsalted butter, stir until smooth. Set aside to cool.
- Whisk the whipping cream, in a large bowl until stiff peaks cling to the whisk. Beat the egg yolks and blend into the cream. Refrigerate.
- Put the egg whites into a bowl and whisk until frothy. Add a third of the caster sugar a little at a time, whisking until the egg whites are smooth and shiny. Gradually add the remaining sugar, whisking until stiff peaks form.
- Whisk a third of the egg whites into the cream mixture to lighten it. Using a spatula, carefully fold in the remainder in 2 separate batches. Quickly whisk in the melted chocolate, making sure it is thoroughly incorporated. Refreigerate the mousse for at least three hours before serving.
