Dark chocolate mousse

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. Bolton Hotel Artisan Restaurant 21

Dark Chocolate Mousse
Serves 8
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Chocolate Mousse
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/

1 Comment

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One Response to Dark chocolate mousse

  1. TheSpoonMage

    a beautiful recipe! Will definitely make this!

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