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« Pear, Macadamia & Coconut Baked Oatmeal
In My Kitchen: July 2015 »

Decadent Dark Chocolate Mousse

July 7, 2015 By JJ 8 Comments

Dark Chocolate Mousse

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*

Dark Chocolate Mousse

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).

Dark Chocolate Mousse

Insanely Decadent Dark Chocolate Mousse

Dark Chocolate MousseInsanely 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

Serves 4

INGREDIENTS

  • 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

METHOD

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.

COOK’S NOTES

  • 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

Dark Chocolate Mousse

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Filed Under: All Posts, Food, RecipeBox Tagged With: Chocolate, Dessert, Eggs, French, Gluten Free, Mousse, Treats, Vegetarian

Comments

  1. SallyBR says

    July 8, 2015 at 11:50 am

    Wow, this sounds amazing indeed!

    I love chocolate mousse, and the fact that yours has a higher proportion of egg whites appeals to me more than other versions…

    Reply
    • JJ says

      August 13, 2015 at 12:35 am

      It does make it a bit more (dangerously) accessible ;D

      Reply
  2. Brenda J Hayes says

    July 8, 2015 at 11:53 am

    looks delicious

    Reply
  3. Bec says

    July 8, 2015 at 9:48 pm

    This looks amazing! My man has been asking for mousse too and I’m going to surprise him with this recipe!!

    Reply
  4. erin says

    July 9, 2015 at 6:58 am

    This looks insane! There’s something about chocolate mousse, reminds me of being a kid! So yum x

    Reply
  5. Kaylene @ The Links Site says

    July 14, 2015 at 8:05 pm

    Wow this looks amazing and sounds dangerously too easy to make, I love the idea of serving it with palmiers!

    Reply
  6. Kris Letcher says

    August 12, 2015 at 5:16 pm

    Thanks for the dessert- looks great, for a healthier option could another sweetener work that has a lower G.I. – I dont want to ruin the food though.
    Kris

    Reply
    • JJ says

      August 13, 2015 at 12:38 am

      Yeah, not really… For as much as I tend to substitute healthier options about 95% of the tie this is one where it doesn’t really work. You can try it but the egg whites won’t really reach firm peak stage with anything but white sugar. If you try something else let me know how it goes! ~ JJ

      Reply

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