Chocolate Mousse Recipe

Ingredients

• ○ 200 grams 70% cocoa solids chocolateThis chocolate mousse recipe starts with high-quality dark chocolate for the best flavour and texture, which is also key for an easy chocolate ganache recipe for smooth desserts.
• ○ Tiny pinch of salt
• ○ Knob of butter
• ○ 300 ml double cream
• ○ About 1 teaspoon vanilla extract or paste
• ○ About 2 heaped tablespoons sugar
• ○ 2 large free-range eggs
• ○ Optional: A cap full of your favorite chocolate-friendly booze
• ○ For serving: Cocoa powder

Instructions

1. Set up a double boiler: Put about an inch of water in a pan and heat it on medium. Place a bowl over the pan, making sure the bowl doesn’t touch the water.
2. Break up the chocolate and add it to the bowl over the simmering water. Add a tiny pinch of salt and the knob of butter. Let it melt gently, stirring occasionally, just like preparing the chocolate for a rich homemade chocolate lava cake with raspberry sauce.

3. While the chocolate melts, get another bowl. Add the double cream, vanilla, and sugar. Whisk this mixture until it doubles in thickness and is still soft, but not too stiff. Don’t over-whisk it.
4. Separate your two eggs. Carefully add just the egg yolks to the whipped cream mixture. Mix well to combine, creating a rich base similar to what you’d use for a decadent homemade chocolate cheesecake recipe from scratch.
5. Once the chocolate and butter are fully melted and smooth, take the bowl off the heat.
6. In a third clean bowl, whisk the two egg whites until they form stiff peaks. You should be able to hold the bowl over your head without them falling out, a crucial step for many delicate desserts like fluffy fudgy chocolate cupcakes with homemade frosting.
7. Add the melted chocolate to the cream mixture. If you want to add a splash of booze, do it now. Use a spatula to mix everything together.
8. Gently fold the whipped egg whites into the chocolate and cream mixture. Do this slowly until it’s just combined.
9. Pour the mousse into a serving dish or individual ramekins. Put it in the fridge to chill until it’s set.
10. When you’re ready to serve, dust a little cocoa powder on top for a nice finish. This mousse pairs wonderfully with a scoop of homemade chocolate ice cream recipes without a machine.