Four simple ingredients is all you need to whip up this silken chocolate mousse that’s good enough to be on a restaurant menu! Make sure you prepare the chocolate mousse in advance, as it requires at least 3 hours in the fridge to set.
Looking for more indulgent chocolate desserts?
Ingredients
Method
In a medium heatproof bowl, melt 200g of the chocolate over a medium pan of simmering water (don’t let the water touch the bottom of the bowl). Remove bowl from heat. Add butter and stir until smooth. Fold in egg yolks. Transfer chocolate mixture to a large mixing bowl.
In a small bowl, beat egg whites with an electric mixer until soft peaks form. Fold cream into chocolate mixture and then egg whites in two batches.
Divide chocolate mousse among serving dishes; refrigerate for 3 hours or overnight.
To make chocolate curls, melt remaining chocolate and spread evenly over a cold surface such as a flat oven tray, or laminated benchtop. Leave to set almost to room temperature. Drag a melon baller or knife evenly across the surface of the chocolate.
Serve chocolate mousse with extra whipped cream and chocolate curls.
Tips for success
- In step 1, be careful not to let the base of the bowl touch the simmering water. This may cause the chocolate on the bottom to burn.
- To check the egg whites have been beaten to ‘soft peaks’ in step 2, lift the beater out of the bowl with some egg white mixture attached. The peak of the egg white mixture should slightly fold over on itself.
What to serve with chocolate mousse
Chocolate mousse is a satisfying dessert served as is. But if you’d like to make it a little bit fancy for a dinner party, top the mousse with chocolate curls and cream, and serve with fresh berries.
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