Chocolate mousse – a simple dessert yet very versatile. Hundreds (I’d say) of tempting recipes to try with different twists. Dark chocolate, milk chocolate and white chocolate mousse recipes, chocolate mousse spiked with liqueurs, paired with fruit or frozen for light and cool dessert. Take your pick and this luscious dessert will never disappoint. Take for example this chocolate mousse tart I made very recent. Rich, smooth and indulgent. What’s not to love?Another way to prepare and serve chocolate mousse. Let it set in a cooked shortcrust pastry shell then dust with cocoa powder before serving.Ingredients
- 1 large sheet store-bought shortcut pastry, thawed (you can make your own if you prefer)
- 300 ml thickened cream
- 250 g dark chocolate
- 2 eggs, separated, at room temperature
- 2 tablespoons caster sugar
- cocoa powder, to dust
1. Preheat oven to 180C degrees. Spray a 23cm springform tin with cooking oil. You can use disposable aluminum tin foil if you like.
2. Line base and sides of tin with the pastry and prick the base, but not all the way through. Trim or fold edges. Place in fridge for 20 minutes.
3. Put a sheet of baking paper over the pastry and fill with dried beans or rice. Blind bake the pastry for 10-15 minutes until golden. Remove beans or rice and paper. Cook for a further 5 minutes until cooked through.
4. Beat cream till stiff peaks form.
5. Heat chocolate in a microwave-safe bowl in 1 minute bursts until softened. Stir through egg yolks. Spoon a third of the cream into the chocolate mixture, stir. Add remaining whipped cream and stir to combine.6. In a separate bowl beat egg whites until soft peaks form, gradually add sugar and beat until thick and glossy. Gently fold into chocolate mix.7. Pour into prepared case and chill for at least 4 hours or until set.
8. Dust with cocoa powder to serve.You can serve fresh mixed berries with the mousse slices or simply enjoy them as they are – rich and decadent chocolate goodness.By the way, if you end up with too much mousse mix like me, just scoop them into serving glasses and chill them. Obviously these two small glasses of mousse chilled and set faster…therefore gone in half an hour 🙂