A very simple chocolate mousse
Prep 15 mins
Cook 15 mins (plus chilling)
A dark chocolate mousse is something that is so simple to make, and indulgent to eat. You can make it as light, or as heavy as you like. For this version, we’ve cooked the egg yolk out as you would a sabayon, then folded through whipped cream. The mousse would be lovely with some coffee granite on top also, or some fresh berries tossed in a little liqueur.
This recipe originally appeared in the French edition of Eatable magazine, on sale here in print and digital.
200g dark chocolate (70% cocoa solids)
5 egg yolks
30ml macadamia liqueur
80g caster sugar
125ml (1⁄2 cup) thickened cream, whisked to soft peaks, plus extra to serve
1. Place chocolate in a heatproof bowl over a saucepan of barely simmering water and leave to melt without stirring, then stir once to combine. Set aside.
2. Increase heat so water bath is simmering at a fast simmer, then whisk yolks, sugar and macadamia liqueur in a separate heatproof bowl over simmering water until mixture is thick and holds a ribbon. Remove from heat, then fold through chocolate.
3. Meanwhile, whisk cream to soft peaks. Fold chocolate mixture through cream with a spatula. Make sure the mixture is not too hot, it should be at room temperature, otherwise cream will melt. Also, you’ll want to fold to quickly, as the mixture can sieve up if you take too long. Pour mixture into serving bowls or glasses, then refrigerate until set (2 hours).
4. Serve chocolate mousse with extra whipped cream and berries, if desired.
N O T E
Use the best quality chocolate, for best results.