Donna Hay’s Classic Chocolate Mousse

Summer is well within our grasp and we’re certainly enjoying our long weekend life here in the Down Under.

I remember getting a few questions about this chocolate mousse when I posted a picture of it on an Instagram story a few weeks ago. So while it’s not every week I get an extra day to just sit in my aircon-blasted bedroom, (finally) declutter my bathroom sink, and recover from yesterday’s island trip sunburn – I reckon sparing a few minutes of my Monday afternoon jotting down a chocolate dessert recipe wouldn’t hurt.

I had brought over a dozen bars of chocolate back from my Europe trip last month and I’ve been constantly finding time and excuses to try out any kind of chocolate-involving recipes (not that you need any reason to have a chocolate fix). 

This recipe is adapted from one of my favorite Australian bakers Donna Hay with some tweaks I picked up from Nagi’s mousse recipe from recipetineats to make it the proper French way – but still very much approachable (I’m all about her foolproof methods). It only requires a few (just FIVE) ingredients that I’m sure you already have sitting in your fridge right now. Make it make it!

While it would work with all types or any supermarket-bought baking/cooking chocolate, I would recommend splurging a little bit if you can get your hands on a really good quality dark/bittersweet chocolate for this one. The richer the better. A little bit of indulgence every now and again can’t be bad for the soul, you know. 

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Ingredients

200G DARK CHOCOLATE, CHOPPED

20G BUTTER

3 EGGS, SEPARATED

1 TABLESPOON CASTER (SUPERFINE) SUGAR

1 CUP (250ML) THICKENED/WHIPPING CREAM

FRUITS/CHOCOLATE SHAVINGS TO TOP

Method

  1. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Ohhh melty chocolate.. the things I can do with you are endless.
  2. Stir through the egg yolks into the chocolate mixture and set aside to cool.
  3. Whisk the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
  4. Whisk the cream until soft peaks form.
  5. Fold the whisked egg whites through the chocolate mixture, then the whipped cream. Spoon into serving glasses and refrigerate until firm. The recipe recommends a 5-hour minimum, but I did overnight just to be safe.
  6. Top with more whipped cream and any fruits or chocolate shavings to serve (because there’s no such thing as too much chocolate).

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