About this recipe
Chocolate mousse is one of those recipes that everyone loves and the secret into a good chocolate mousse rests in the chocolate that you use. Although you can use a cheap chocolate, you’ll find it’ll taste much better if you purchase a quality coverture chocolate. However if you’re a chocolate freak you’ll probably prefer to use a dark bittersweet chocolate instead.
Depending on the glass you decide to serve the chocolate mousse in, the recipe makes about 6-8 portions. I made my chocolate mousse recipe larger than just 4 serves because one is never enough, and you’ll definitely want another one.
Ingredients
300g (10 ½ oz.) quality coverture chocolate
50g (1 ½ oz.) unsalted butter
4 eggs
45g (3 tablespoons) castor sugar
350ml (1 ½ cups) thickened cream
6 teaspoons ribbery confit
50g white chocolate (shaved)
Cooking instruction
Chop the coverture chocolate in small pieces, then place in to a glass or stainless steel bowl together with the unsalted butter and half of the cream. Place the bowl then over a pan of simmering water to melt the chocolate. Make sure that the bowl doesn’t touch the simmering water. Make sure you stir the chocolate frequently until melted and smooth. When chocolate is melted, remove and allow to cool on the side.
Separate the eggs. Place egg yolks and castor sugar in electric mixer and whip on high speed till the yolks have thickened and doubled in size. Remove and mix with chocolate mix. Be sure to check the temperature of the chocolate inst too hot, otherwise you’ll cook the yolks.
In the electric mixer, whip the egg whites till they form soft peaks. Remove from mixer, then whip the remaining cream in the electric mixer till the cream till firm.
Then carefully fold the whipped egg whites and cream together with the chocolate mixture. Be sure not to mix too well, other wise you’ll knock the air out of the egg whites and cream.
Transfer the chocolate mousse to serving glasses or large bowl. I like using stemless wine glasses as I think they present very elegantly. Once the chocolate mousse is in the glasses, chill for 3 hours. To serve garnish with teaspoon of riberry confit and shaved white chocolate on top.
