Preparation Time: 30 minutes / Cooking Time: 15 minutes + chilling
I’ve been making this very easy mousse recipe for almost a decade. After years of experimenting, I have come up with the best milk to dark chocolate ratio which gives the optimal mousse consistency. This recipe can be easily halved for smaller events, and forms the basis for my Chocolate Mousse Dessert - a layered work of art, with cherries boiled in red wine, cream and mint to garnish. .
- 8 eggs
- 600ml thickened cream
- 200g milk chocolate
- 200g dark chocolate (70%)
- Separate the eggs into two clean, medium sized bowls. NOTE – It is VERY important that your hands and bowls are clean and there is no water or yolk contamination in the egg whites. If there is, it is highly likely that your whites will not beat properly in step 7.
- Place the egg whites in the fridge until you reach step 7.
- Whip the cream until stiff peaks form. Keep aside, ready for step 6.
- Break both the milk and dark chocolate in small pieces, into a large microwave proof bowl. Heat at 1 minute intervals at 50% power until melted, stirring after each interval. This will take 3-6 minutes depending on your microwave. TIP – You can do this on the stove in a double boiler if you prefer. Be sure to stir to ensure nothing burns.
- Add the egg yolks immediately to the hot chocolate and stir briskly with a fork. NOTE – The yolks will slightly cook and thicken the chocolate during this stage, so it is EXTREMELY important that you have the cream whipped and ready to be added in the next step.
- Immediately add the whipped cream in 3 batches and fold in gently to combine.
- In a clean, dry food processor or using a hand beater, beat the egg whites until stiff peaks form.
- Immediately fold the stiff whites in 3 batches, very lightly into the chocolate mixture. NOTE – I found that beating the whites at the beginning of the recipe releases water which makes the mousse quite sloppy. Hence I suggest beating the whites JUST before folding into the chocolate mixture.
- Let the mousse chill in the fridge for at least 6 hours – overnight is preferable.