There’s a reason chocolate mousse has been around for so long – it’s simply irresistible! There are probably hundreds of recipes and variations of this decadent dessert. When I was working at the daycare center, I used a recipe which doesn’t use raw eggs because not all parents are comfortable serving raw eggs to their children.
I like incorporating eggs and whipped cream in my mousse because it makes the mousse fluffy and light. Preparing chocolate mousse is a bit tricky though. If you incorporate the egg yolks when the chocolate is too warm, it will cook, if too cold, it will seize up when the other ingredients are added. You should fold the egg whites and whipped cream in to make the mousse fluffy. Do not stir the egg whites and whipped cream with the chocolate or your mousse will be dense.
- 150g dark chocolate
- 1/2 cup thickened cream
- 2 eggs, separated
- 1/4 cup caster sugar
1. Chop chocolate and place into a heatproof bowl with half of the cream. Stir over simmering water until smooth and melted. Remove from heat, add egg yolks and stir until combined. Beat remaining cream until soft peak forms.
2. Beat egg whites and a pinch of salt until soft peak forms. Add sugar, 1 tablespoon at a time beating well after each addition until thick and glossy. Add a spoonful of egg white to chocolate mixture and stir through. Gently fold in remaining egg white and cream. Chill for 40 minutes until thickened.