Chocolate Mousse

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We had friends round for dinner on a Monday but I didn’t have any time to make a complicated dessert with work that day, so I reached for my trusted Chocolate Mousse recipe.   This is super easy and creamy.  The recipe is slightly different to most chocolate mousse recipes because it uses egg yolks instead of egg whites, but I feel this gives it a much smoother and creamier texture.

Chocolate Mousse Recipe:

Serves 4 people

  • 110g Egg Yolks
  • 40g Caster Sugar
  • 20g Glucose
  • 10ml water
  • 60ml cream
  • 190g dark chocolate buttons (I used Callebaut 54% cocoa dark chocolate)
  • 370ml cream

Heat up the 60ml of cream until just about to boil, and pour over the chocolate.  Mix until all the chocolate has combined.

In another pan, place the caster sugar, glucose and water and simmer until the mixture reaches 118°C (I use a thermometer to measure the temperature).

Whisk the egg yolks until they are white.  When the sugar syrup is ready, slowly add the sugar syrup onto the egg yolks whisking continuously.   Continue to whisk until the mixture is cold.

Using a spatula add the chocolate to the egg mixture.

Whisk the 370ml of cream until they are soft peaks (don’t mix too much, otherwise your mixture will become too stiff).  Fold the cream into the chocolate and egg mixture.

Place the mixture into serving bowls, and keep in the fridge for 4 hours.

I often bring the mixture out about 20 minutes before serving to bring back to room temperature.

Serve and enjoy!

 

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One thought on “Chocolate Mousse

  1. I’ve got an even simpler recipe. Whip egg whits until stiff peaks. Melt chocolate and mix in. Put in fridge. Its an old Raymond Blanc recipe, just superb. What are the little spoons, Emma?

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