Chocolate mousse is an absolute dream. Like a dark chocolate cloud melting in your mouth in utter perfection. This recipe is one of my favourites as it has no added sugar and also no cream, yet it is still incredibly creamy, rich and absolutely amazing! Another thing that I love about chocolate mousse is that you can make it in advance and it is ready to whip out of the fridge whenever you are ready to eat it. I hope you enjoy this chocolatey deliciousness that is about to happen!
This chocolate mousse recipe only needs 4 ingredients, takes only a few minutes to prepare, yet it tastes like you have been mastering the kitchen all day long on these babies! I love serving them in dainty tea cups or in a large bowl in the middle of the table, and everyone can scoop out as much as they want. This recipe comes from Eric Lanlard, he calls it “French Bistro Chocolate Mousse” as they literally bring a huge pottery vat to the table and use a ladle as a spoon, to scoop it out. The French know best!
How about putting little bowls alongside the mousse, filled with fresh berries, roasted flaked almonds, roasted coconut flakes, crumbled shortbread, my chocolate pistachio biscotti, chocolate shavings, roasted hazelnuts, crushed peanut brittle.. the list goes on and on of the delicious toppings that you can use! I love to make sure that there is something fresh (fresh strawberries or cherries) to cut through the deep rich chocolate flavour and then also a crunchy element to add extra excitement to the soft and creamy mousse. It really is so simple and so incredibly delicious!
Dark Chocolate Mousse
(Recipe adapted from Eric Lanlard)
250g dark chocolate (good quality) chopped
6 eggs, separated
1 tsp vanilla
pinch of salt
Place a heatproof bowl over a pot of simmering water. Make sure that the water does not touch the bowl. Pour the chopped chocolate and the butter into the heatproof bowl and stir until it is all melted. You can also melt it in the microwave if you want to. Remove from the heat and add the egg yolks, beating after each addition and also the vanilla.
Whisk the eggs whites and pinch of salt in a large bowl (must be clean, dry and glass or metal) until stiff peaks form.
Fold a spoonful of the egg whites into the chocolate mixture, to make it more light and airy for when you fold the rest of the egg whites in. Fold the rest of the egg whites into the chocolate mixture, being careful not to over mix it.
Spoon the mixture into beautiful tea cups, glasses or pour all of it into a large serving bowl. Cover with gladwrap and refrigerate for at least 4 hours.
Before serving, take the gladwrap off and top with delicious toppings such a sliced fresh strawberries, shortbread, roasted almond flakes etc.
I hope you love this chocolate mousse recipe! What is your favourite dessert?