This is a very versatile Rich Chocolate Mousse recipe as it can be flavoured in many various ways, we have recommended a liqueur but you can flavour it with just about any shot of your favourite fruit spirit or fruit juice – cherry, raspberry, strawberry etc.
Chocolate Mousse Recipe
Serves 4. When our recipes call for a ‘good quality chocolate’ they always mean use a chocolate with a minimum 60 per cent cocoa solids. It is particularly important in a simple recipe like this to use a good quality chocolate.
- 170g good quality dark chocolate
- 4 eggs (separated)
- 1/4 tsp lemon juice
- 40g caster sugar
- 25ml Cointreau or Amaretto etc (pick your favourite liqueur)
- grated chocolate shavings (can be dark, milk or white chocolate)
- 150ml whipped cream
- optional: if you have chosen a fruit liqueur like raspberry kirsch add a fresh raspberry (or whatever) on top of the cream.
Tips on whisking the egg whites: what the lemon juice does when added is it stabilises the egg whites, making them far easier to work with, and it helps to prevent over-whisking, always a danger when whisking egg whites. Do not whisk beyond the stage of firm peaks being formed – otherwise the egg whites will start to collapse and separate into a dry froth and a runny liquid.
You need to melt the chocolate in a heatproof bowl set over a pan of simmering water; this is the accepted way of melting chocolate, this is so that it retains it’s creamy and smooth texture – it is important not allow the base of the bowl to touch the water.
Seperate the eggs into two bowls.
In the bowl with the egg yolks beat in the Cointreau (or your other chosen liqueur).
In the other mixing bowl whisk the egg whites and lemon juice until they can form and retain soft peaks. At this stage add the sugar and continue to whisk until firm, stiff peaks are formed and can be retained when the whisk is removed. Do not whisk any further.
When the chocolate has melted, remove the bowl from the heat. After a minute to cool whisk it into the bowl with the egg yolk and liqueur.
Into this quickly add (and whisk in) one-third of the egg whites into the hot chocolate. This needs to be done quickly (and whisked vigorously) until the mixture becomes thick and well combined. We are only adding in the first third of the egg whites because if you add it all one go, the cold temperature can make the hot chocolate ‘seize’, and it will become a lumpy mousse instead of silky and smooth.
Put the whisk aside, and now use a spatula to gently fold in the remaining egg whites, until all of the egg white has been completely incorporated into the chocolate. Try to retain as much air in the egg whites as possible – don’t overmix at this stage as the mousse will be dense.
Spoon the Chocolate Mousse mixture evenly into four traditional and classic Martini cocktail glasses. Chill in the fridge for 2 hours, or until set. Add on top a spoonful of whipped cream and a few grated chocolate shavings. Serve.