Let it be known that roughly once a week since January my husband has asked for chocolate mousse. Let it also be known that roughly once since January I week I rolled my eyes and ignored his pleas.
But the man is nothing if not quick on his feet and a few weeks ago a fly on the wall overheard a conversation that went something like this…
J – what kind of cake do you want for your birthday?
R – can I pick anything?
J – sure
R – I want that chocolate mousse that my mate Manu made for me
J – you mean the one he made at the shoot that you assisted with…
R – yeah the one he made for me
J – *shakes head, makes mousse, serves it with candle, wins best wife award*
Now I could tell you about how insanely good this mousse is. Or how frighteningly simple it is to make. Or how it simply must be served with crispy sweet biscuits.
But I won’t, because sometime chocolate simply speaks for itself (and this is definitely one of those times).
Insanely Decadent Dark Chocolate Mousse
Insanely decadent and dangerously simple to whip up, this chocolate mousse is sure to impress no matter the occasion (and if that occasion happens to be breakfast on a Tuesday morning I won’t tell if you don’t…) || Adapted from Manu Feildel
- 140 g 70% dark chocolate
- 30 g (2 Tbsp) butter
- 1 egg yolk
- 4 egg whites
- 50 g (¼ c) caster sugar
- pinch sea salt
Melt chocolate and butter in a bowl over simmering water, stirring until smooth and shiny. Remove from heat and set aside to cool slightly.
Separate eggs and place all the whites in a clean mixing bowl. Keep one yolk for the mousse and place the rest in the fridge for another use. Add a pinch of salt to egg whites and whisk to soft peaks. Slowly add sugar, whisking to firm peaks.
Whisk egg yolk into the slightly cooled chocolate mixture then use a large spoon to stir in a third of the egg white meringue. Add remaining meringue and fold until mixture is satiny and no white streaks remain.
Refrigerate at least four hours or overnight, until mousse feels just-firm to the touch. Scoop with a large spoon onto plates and serve with Palmiers, or another flakey buttery biscuit to dip in the mousse, because there’s no point in stopping now.
- Those leftover egg yolks — perfect for lemon curd or zabaglione, depending on your mood.
- The meringue has reached firm peak stage when it stays in the bowl, even if turned upside down.
- In theory raw caster sugar would work too and add an extra caramel note, I didn’t have any so I used the white stuff (horrors).
vegetarian // gluten-free // soy-free // nut-free