A chocolate mousse is only as good as the chocolate you use so try to use good quality. I don’t like using too much sugar in my mousse and don’t use cream, to me a chocolate mousse should taste first and foremost of chocolate with a little sugar as seasoning, I feel cream tends to dilute the chocolate taste and too much sugar dominates.
Dark Chocolate Mousse
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2 hr 30 min
2 hr 30 min
- 230g good dark chocolate (such as Monticristi 70%)
- 4 eggs
- 1 lemon
- 30g sugar
- 15ml brandy (optional, can substitute with a couple of drops of vanilla essence)
For the Mousse
- Separate the eggs and lightly break up the whites.
- Place the sugar in a pot with a little water and a squeeze of lemon juice; bring to the boil for 1 minute.
- Whisk the whites using a mixing machine with the whisk attachment on a high speed setting; continue for five minutes or until stiff peaks are formed.
- While the whites are being whisked, gently pour the sugar syrup down near the side of the bowl so that it is incorporated gradually.
- Melt the chocolate gently and beat in the yolks and brandy. You may need to add a tablespoon of boiling water if the chocolate seizes at this point.
- Fold in the beaten whites in three parts.
- Pour into moulds or glasses and chill in the fridge until set.
- Serve with your choice of garnish such as wafers, toasted almonds or berries.
MacLean Fraser http://macleanfraser.com/
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