Mousse au Chocolat
Jessica Gray
Treat Mom to a decadent dark chocolate mousse this Mother's Day—firm yet melt-in-your-mouth perfection.
Ingredients
- 200g good quality dark chocolate (eg whittakers 50% or 62%) not cooking chocolate.
- 3 large room temperature eggs (see recipe notes)
- 20-30 turns Bakers Salt Blend
- 1/4 cup caster sugar
To garnish
- Mascarpone or whipped cream to dollop on top
Directions
- Melt chocolate over a double boiler or in the microwave wave in 1 min bursts. Once melted set aside to cool slightly.
- Separate the eggs. Whisk egg whites using a electric beater until soft peaks form, add caster sugar and beat until thick and glossy firm peaks form.
- Season the egg whites with Bakers Blend.
- Add egg yolks to chocolate and stir well to incorporate. Add one yolk at a time. The chocolate with thicken significantly.
- Add one third of the egg white and mix vigorously to loosen the chocolate mixture.
- Gently fold in the remaining egg whites trying not to knock too much air out of the mousse.
- Pour the mousse into glasses or individual ramekins. Pop in the fridge to set for about 3 hours.
- Garnish with a dollop of mascarpone or whipped cream to serve.
