Easy But Decadent Chocolate Mousse
If you are a lover of chocolate than this mousse is for you! It’s light, creamy and airy but takes little effort to prepare. In fact, you don’t even have to separate eggs, making this perfect if you are in a rush or not as confident in the kitchen.
Ingredients for two very generous portions:
4 ounces of dark cooking grade chocolate (I used 70% cocoa)
1/8 cup of sugar
250 ml of cream
1.) Using a mixer, beat together the sugar and the eggs until thick and foamy. You want the mixture to double in size.
2.) While the eggs are sugar are beating, melt the chocolate over a double boiler. Make sure the water underneath doesn’t touch the bottom of the bowl.
3.) In another bowl, begin beating the cream until soft peaks form, be careful not to over beat it otherwise your mousse will split when its all combined.
4.) Next you are going to add the egg mixture into the chocolate mixture but you must do so very, very slowly! Take the chocolate off the heat and then add just a drop of the egg mix to start and fold it through. Continue adding drops and folding each time. Gradually, as the temperature of the chocolate begins to cool slightly, begin adding more of the egg mix. Just take your time with this step and make sure you fold with a spatula, don’t stir!
5.) Once the egg mix has been combined, fold in the cream. Keep your movements light as you fold otherwise your mousse will be too dense. Once the cream has been lightly folded in, place into parfait glasses and refrigerate for about 1-2 hours.
6.) Serve with fresh whipped cream and choc bits.- Look at how light and airy that texture is! Yum!!!