Rich Chocolate Mousse
Does chocolate mousse really need an introduction? It’s well loved by millions for the simple fact that it’s delicious. It’s light and airy but at the same time rich and decadent. I think it really is the texture that does it for me. The egg whites perform little miracles in this dish. They produce the creaminess, the fluffiness and the lightness. When you fold the egg whites through the mixture it looks like a simple chocolate cake batter, but leave it in the fridge for a few hours and it’s transformed into the delight that is chocolate mousse – no gelatine required.
I had cravings for this because as I said in my last post, it has been very hot here in Sydney of late. And this sort of weather suppresses your appetite a little and leaves you wanting things that are fresh. No beef bourguignon on a 30 degree day for me thank you. So while I’d had a light dinner I couldn’t help hankering for something sweet, you see my sweet tooth knows no bounds. And then it hit me; chocolate mousse.
This is chocolate mousse in it’s purest form – no gelatine, no butter, no espresso or other odd additions, just chocolate, cream, sugar and egg whites. This recipe is slightly different to the bulk of chocolate mousse recipes as it doesn’t use the egg yolks. I can’t really give a reason for this, it’s just the way I’ve always made it and to me it’s absolutely delicious like this. And egg yolks or not, it most definitley cured me of my sweet tooth cravings that night.
Rich Chocolate Mousse
- 250g dark chocolate, broken into chunks (I used Callebaut)
- 1/2 cup cream
- 1/4 cup caster sugar
- 3 egg whites
- Place chocolate and cream in a saucepan over a low heat. Stir with a spoon until chocolate is melted, careful not to let the bottom of the pan burn.
- Transfer chocolate mixture to a metal bowl and leave to cool.
- Meanwhile, place egg whites in a metal bowl and beat until soft peaks form. Gradually add the caster sugar until stiff peaks form.
- Gently fold the egg white mixture through the chocolate.
- Spoon into glass ramekins and leave to set in fridge for at least 2 hours.
- Garnish with strawberries or raspberries and serve.