In case you haven’t noticed, I enjoy chocolate from time to time. By “time to time” I mean “daily” and I am downplaying the “enjoy” part a bit. Ever since I went to the Lindt Sale at Cape Quarter, I’ve been sitting with just over 2kg of their 70% dark chocolate in the pantry cupboard and I’m pleased to say that I haven’t sneaked a single one to munch. In fact, I think I still have a 100g dark chocolate Lindt bunny sitting in the cupboard. How’s that for self-control *gives self a gold star*.
I may not have been sneaking any to munch on but I have been baking with it which means that I’ve made quite a dent in the stash since I’ve made this chocolate mousse 3 times over the last 6 weeks. Every single time I leave it in the fridge to set so that I can take a picture to use on the blog, I come back to the fridge to find huge finger marks gouged into each pot.
Now, I could get angry with the kids and shout about it or I could cover it in whipped cream and photograph it anyway. The thing is, since the recipe uses 300mls of cream, I rarely have any spare to do that with. When I served it on Easter Sunday, I may or may not have covered the gouges with speckled eggs.
So, I’ve tried it topped with whipped cream and I’ve tried the speckled eggs option but neither of these can top the “wait-until-it-comes-to-room-temperature” option (the waiting nearly does my head in) and enjoy the smooth deliciousness. It deserves a moment of silence. You’ll see!
In terms of method, it doesn’t get easier than this and its gluten free so it means it’s healthy…right? So let’s get to the recipe, shall we?
Easy Chocolate Mousse (from here)
3 large eggs, at room temperature
300g dark chocolate*
Beat eggs and sugar at high speed until pale and creamy (about 10 minutes). While you are waiting, melt chocolate at 60% power in the microwave for around 3 minutes, stirring every minute until melted. Set aside to cool.
Add melted chocolate to egg mixture and fold in gently. Keep going until there are no streaks of egg left and everything is well combined. (I found this to be the hardest part because my arm got sore. You cannot skip this part (I’ve tried) because beating the chocolate into the eggs makes a heavy mousse).
While you are folding, beat the cream to soft peaks and fold into the chocolate-egg mixture. Again, be gentle and take your time. You don’t want to knock the air out of it. It will be worth it, I promise.
Once the cream is fully incorporated you can pour into champagne glasses or ramekins to set in the fridge for 2-3 hours. The mousse is incredibly rich so small portions are better. This recipe makes at least 10-12 portions. Remove from the fridge 30 minutes before you want to eat them so that they can be served at room temperature.
* If you use Cadbury or Beacon (please don’t ever use baking chocolate), add 15ml cocoa powder into the egg and sugar mixture once it has reached the pale yellow and creamy stage.