This chocolate mousse is “mmm’, Â how to tell you:Â worth a trip to the fridge in the middle of the night, melty, luxious, tasty, addictive, …you get it?
On its own it is quite strong , served with a little nut crumble and fruit mix, it is perfect!
The recipe is very close to the French recipe for little pots of chocolate cream. I intend to serve it like this next time I make it.
It contains both eggs and cream and of course good quality chocolate. The recipe is extracted and adapted from Simply the Best by Valli Little.
Ingredients
- 55 g caster sugar
- 2 tbs brandy or liquor of your choice (omit if you want)
- 125 mL of water (1/2 cup)
- 200 g dark chocolate
- 3 eggwhites
- 185 mL (3/4 cup) thickened cream
Method
- Break the chocolate in pieces and place in the food processor, blend into small pieces.
- In a small saucepan, heat up the sugar, water and brandy to boiling.
- With the blender’s motor running, add the hot liquid to the chocolate and blend until all melted and combined. Stop the blender.
- Add at the same time  the cream and egg whites. Blend 10 to 15 seconds (max) until just combined.  Here you have to trust the recipe as it is so counter-intuitive for a mousse, but trust me it works.  If you blend for too long (I did it once), your cream will not set properly.
- Pour into a container, cover or close the container and refrigerate for at least 4 hours or overnight.
- To serve, warm up  spoon with hot water, with the spoon, make a quenelle and place it on a plate.
Ideas for serving:
- Instead of placing the cream in one container, divide it in small individual ramequins (small bowls). Serve with a dry biscuits.
- Present the mousse with a raspberry coulis and a nut crumble
- Serve with poached pears and a small crumble
