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.
200G DARK CHOCOLATE, CHOPPED
3 EGGS, SEPARATED
1 TABLESPOON CASTER (SUPERFINE) SUGAR
1 CUP (250ML) THICKENED/WHIPPING CREAM
FRUITS/CHOCOLATE SHAVINGS TO TOP
- 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.
- Stir through the egg yolks into the chocolate mixture and set aside to cool.
- Whisk the egg whites until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
- Whisk the cream until soft peaks form.
- 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.
- Top with more whipped cream and any fruits or chocolate shavings to serve (because there’s no such thing as too much chocolate).