In the past I have had a few chocolate mousse disasters but this recipe from a 1995 Bryanston high school recipe book I came across in the market some time ago turned out beautifully. It’s really simple and needs to be made at least 2 hours before serving.. perfect. I made the chocolate mousse without alcohol but you can add you favorite liqueur to fancy it up a bit. (makes 6-8 ramekins)
What you need
3 eggs separated
2 tablespoons caster sugar
100g dark chocolate
125ml fresh cream
pinch of salt
(Optional 1 tablespoon of kahlua, brandy, amaretto or Baileys)
Place a small pot of water on the stove to boil then place a glass bowl over the water but not touching it and melt the chocolate.
In a large bowl add the catser sugar and the egg yolks then use an electric beater to beat the mixture until it is thick and creamy.
Add the melted chocolate ensuring you get it all by using a baking spatula to clean the bowl. Beat again until well blended.
In a separate bowl whip the cream until stiff, add to the chocolate mixture and fold in using a metal spoon. Don’t mix it, just fold it in gently until evenly distributed.
Now take another bowl and add the egg whites and pinch of salt. Beat with your electric beater (be sure to clean the beaters) until stiff.
Add to the chocolate mixture and fold in with a metal spoon until colour is uniform. If you are using alcohol, this is the stage you add it, together with the beaten egg whites.
Spoon into cups or ramekins and chill in the fridge for a few hours. It will need at least 2 hours to set well.
You can grate over a bit more chocolate or add a mint sprig, a dollop of cream… you get the idea. Truly one of the easiest and nicest tasting chocolate mousse recipes I have tried.