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This is one of the simplest recipes in French cuisine. No cream, butter or sugar required! It is perfect for whenever you feel like a treat. Smooth, light and delicious, who needs a special occasion?


In French - the word for mousse is a synonym for the word for foam, probably because of its light and airy texture. 


     Preparation time: 15 minutes

     No cooking

     Refrigerate for a minimum of 2 hours

     Serves 6 


Ingredients:

  • 6 large eggs at room temperature
  • 200gr dark chocolate (60% cocoa)

 

Method

  • Gently melt the chocolate in a bain-marie (A bowl above a pan of gently boiling water - make sure that the bowl does not touch the boiling water)
  • Using two bowls, separate the egg yolks from the whites (use a larger bowl for the egg whites) 
  • Off the heat, combine the egg yolk with the melted chocolate
  • Beat the egg whites to a soft peak – make sure that you do not over whip them, as it will be difficult to fold them in if they are too thick.
  • Gently and gradually, fold the whipped egg whites into the egg yolk/chocolate mixture.
  • Transfer to small ramequins or short tumblers
  • Refrigerate for a least 2 hours. I aim for 4 hours to make sure it is set.

 

My tips:

  • Choose a good quality dark chocolate, ideally 60 - 65% cocoa solids. The higher the percentage, the less sweet the chocolate and therefore your mousse will bee. With 70% and above the texture will also be harder to handle.
  • I like to top my chocolate mousse with fresh raspberries or blueberries
  • The mousse must be eaten within 48 hours as it contains raw eggs
  • As always with raw eggs, this recipe is not suitable for pregnant women, young children or the elderly, 

 

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