So guess what, folks? Today you get my Valentine’s Day-related recipe – Chocolate Mousse! I have found a little pocket of time in between work, packing my trillion kilos of stuff, and saying goodbye to family and friends to bring you this deliciously tasty dish. I don’t know why, but chocolate mousse just screams the perfect Valentine’s dessert to me. Maybe because it’s a perfect dessert to share. Or not to share. It’s good enough to insist on your own!
I know some people have an issue with raw eggs in food, so I’ll put it out there right now: this dish contains raw eggs. The chances of getting salmonella from raw eggs is very slim, and it’s usually due to the way you store and handle the eggs, so take precautions and you should be fine. Chocolate mousse is too tasty to pass up, so it’s a risk I’m willing to take!
As you may have read in my last post, I failed at my first attempt at these. It was entirely my fault, I will admit it. I forgot to whip the cream. Silly me! Such a rookie error, but you know what? It still tasted delicious! It just wasn’t mousse. I don’t know what to compare it to other than a thick, rich chocolatey glob of goodness. I also used 70% dark chocolate the first time and it was a little bit bitter for my tastes.
Second time was a charm in this case and the mousse came out perfectly. Not too heavy, not too light and just airy enough. Sprinkled with a bit of cocoa and topped with tasty red berries of your choice (all I had in the house was blueberries, so it’s a blue, but not sad, Valentine’s Day dessert for me) and you’ll have your Valentine’s heart.
Serves 5-6, depending on ramekin size
Prep Time: 30 minutes + 3 hours refrigeration
Cooking Time: 5 minutes
220g dark chocolate (45% cocoa solids), chopped
30g unsalted butter
300ml thickened cream, whipped
Cocoa powder, for dusting
Berries of your choice, for decorating
- Remove eggs from fridge and separate whites and yolks into separate bowls. The recipe won’t work if the eggs are too cold. You will need 5-6 ramekins handy too.
- In a heatproof bowl over a medium saucepan of simmering water (ensure water does not touch the bottom of the bowl), add chocolate and butter and heat until melted and fully combined, approx. 5 minutes. Remove from heat and stir in egg yolks. Allow to cool for approx. 10-15 minutes.
- Use an electric mixer to beat egg whites until white, foamy peaks form. Set aside.
- Add whipped thickened cream to chocolate mixture and fold gently. Fold in half the egg whites, then add remaining egg whites, folding until fully combined.
- Divide into awaiting ramekins and smooth gently. Refrigerate for a minimum of three hours. Mousse can be prepared the night before and refrigerated overnight. Serve dusted with cocoa powder and topped with berries.