Chocolate mousse is elegant, indulgent and kinda romantic! A dessert with those kinda adjectives can't possible be easy to make. Actually, it's incredibly easy and if you haven't made it yet, well, what are you doing with your life?
There are a few different methods to making chocolate mousse, some are as simple as folding in melted chocolate into whipped cream while others can be a bit tedious with too many ingredients and steps. I find that the traditional french method produces the best results and thankfully contains just 4 ingredients and like 4 steps. It's pretty difficult to mess up this recipe, so really, you have nothing to lose.
As we're making chocolate mousse, lets geek out about chocolate a bit. So if you're a chocolate fan, you've probably tried a fair few brands of chocolate and realized that not all chocolate is the same. No I'm not just talking about white, milk and dark chocolate here. You could buy 3 different bars of milk chocolate and they will all be different in colour, taste and mouthfeel. (Yeah, mouthfeel is an actual word guys!) So why is that? Well, every bar of chocolate has 3 basic ingredients - cocoa (or cacao), fat such as cocoa butter or coconut oil and a sweetener such as sugar or maple syrup. What sets every brand of chocolate apart is the ratio of cocoa, fat and sweetener. (And obviously the quality of the ingredients plays a part too.) The best chocolate for baking is actually couverture chocolate. It has a high percentage of fat which makes it melt beautifully. Sadly it's super expensive and hard to track down. So what's a girl to do then? Choose the next best thing of course. Here in New Zealand my favourite brands are Whittakers, Lindt and Green and Blacks. I use Whittakers the most as it's more affordable than the other 2 brands. I stay away from chocolate melts and all other chocolate found in the baking aisle. Choose the best chocolate available to you as it really will make a difference in this recipe.
The recipe I'm sharing with you today is for 4 people however, it can easily be adjusted for more or less people. The quantities per serving are 30g chocolate, 15g cream, 1 egg and 10g sugar. Simply multiply the amounts for the number of people you're serving and you're away. People are always asking me for recipes of smaller quantities, so hey, this is for you! Also don't forget to read the end of my post where I share some various with you to fancy up your mousse a bit more.
120g chocolate (Don't use less that 50% cocoa solids)
4 egg, separated
Step one - Melt your chocolate
You can do this in a bain marie or in the microwave in 20 second bursts. Once melted set aside to cool a bit.
Step two - Add your fats
Place your cream in a sauce pan and warm it on the stove until small bubbles form on the edge of the pot. Don't boil it. Add it to your chocolate and mix. Then add your egg yolks and mix once more. Set aside.
Step three- Make the meringue
Either using a hand mixer or stand mixer, start whipping your egg whites. Add sugar slowly while the mixer is going until all the sugar is added. Keep beating until you get stiff peaks.
Step four - Put it all together
Gently fold your meringue into your chocolate mixture. I like to do it in stages rather than all at once. So I add a bit of meringue to the chocolate and fold it in gently, then add some more and fold and keep going until you're out of meringue. Once it's combined pour the mousse into your cups and pop in the fridge to set. Add toppings just before serving. Serve cold and enjoy!
Toppings and Variations
If strawberries, chocolate shavings or whipped cream is just too simple for you try some of my variations below -
Salted Caramel - add some salted caramel into your glasses before pouring in your mouse. Top with some crushed pretzels for added crunch.
Raspberry - Top with fresh raspberries or add some raspberry coulis to the bottom of the glass. You can also fold in freeze dried raspberries into the mousse in step four.
Black Forest - Top with whipped cream, fresh cherries and chocolate shavings
Mocha - Use a coffee flavoured chocolate such as Lindt Arabic Dark or add some instant coffee to your cream in step two.
Mint - Use mint flavoured chocolate, mint essence, or you can add fresh mint to your cream in step two. Do remember to remove the leaves before adding it to the chocolate mix.