Five Ingredient Chocolate Mousse

chocolate mousse

Five Ingredient Chocolate Mousse is really all that this dish contains and leads me to a question, if you could make a recipe for anyone and you had all the time in the world, what would you make? Would your go to dish be something like a tiered cake which is smeared thickly with a velvety buttercream. Your favorite most perfect pie?

Time is really truly the best thing you can give someone. Only through time can you prove your loyalty and care for someone and this is what this five ingredient chocolate mousse represents.

It’s time consuming and requires patience to not dip a spoon into until it has sat for at least several hours for the cold air to filtrate through the depth of this dark chocolate cloud. This is what I make to say thank you.

This is the chocolate dessert I make to indulge people.

This is what I make to bring a smile to those I serve meals to.

This chocolate mousse is what I make to impress people.

This is what I make for those who love chocolate.

five ingredient chocolate mousse


This is what I make for those with a sweet tooth.

This fluffy mousse what I make to share.

This is what I make for my couchsurfing hosts.

This is what I make quickly and wait for patiently to perfect itself.

This is something I have made in countless kitchens in countless locations for countless people and each person served has enjoyed it.

This recipe is not my own and I always advise people that this mousse is not perfect because of my ability, but rather due to the effectiveness of the ingredients and the process of mixing them and the timing in leaving the mousse to perfect.

Chocolate mousse is one of those oft overlooked desserts and is one underrated dish where the recipe has likely been handed down from generation to generation. Though we didn’t grow up with mousse and so when I found this recipe while flipping through one of my favorite food publications and immediately fell in love and had to make it. This has been made countless times since and it honestly, is one of the best dishes to share with others.

Note: The recipe I have adapted does not give a refrigeration time period, it even says this can be served immediately. Allowing this to sit in the refrigerator for 6 to 8 hours or even overnight allows the cool air to infiltrate every square inch of this dish and the fluffiness is what makes this mousse so special.

Five Ingredient Chocolate Mousse
Adapted from Taste Magazine Aug 2008
Serves 8

Ingredients:
200 grams/7 ounces minimum 72% dark chocolate
5 eggs, separated
1/4 cup superfine/caster sugar
1/2 orange, zested and finely chopped
200 milliliters pouring cream

Directions:
Place the the chocolate in a double boiler and melt over low heat. You want the chocolate to melt smoothly. Once melted set aside to cool to room temperature.

Place the egg yolks, sugar and orange zest in a bowl in a double boiler and whisk over low heat until thickened and lighter. Set aside to cool to room temperature.

Meanwhile, beat the pouring cream until soft peaks.

Mix half the yoke mixture into the chocolate and stir through to combine, the chocolate will become stiffer almost immediately, if not cooled down enough. Add the remaining yoke mixture to the chocolate and continue to combine. Do not fear if the chocolate is stiff due to the combination of the yoke mixture, the mousse will still turn out perfect.

Place the chocolate, yolk mixture into the whipped cream and fold through until well combined. Smooth the chocolate out where necessary when combining. The cream should resemble thickened almost curdled whipped cream.

Lastly, whip the egg whites until stiff peaks and carefully fold the chocolate cream mixture immediately through the egg whites so as not to lose volume.

Place into a serving dish and refrigerate for minimum 1 hour, but this is best served after chiling for 8 hours.

Spoon the fluffy mousse into serving glasses and serve.

simple chocolate mousse

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Chocolate Mousse

  • Author: Sylvie
  • Prep Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 8 1x
  • Category: Dessert

Description

The fluffiest chocolate mousse with small pieces of chocolate strewn throughout and an easy recipe to feed a crowd with only a small serving needed to satisfy.


Scale

Ingredients

200 grams/7 ounces minimum 72% dark chocolate
5 eggs, separated
1/4 cup superfine/caster sugar
1/2 orange, zested and finely chopped
200 milliliters pouring cream


Instructions

  • Place the the chocolate in a double boiler and melt over low heat. You want the chocolate to melt smoothly. Once melted set aside to cool to room temperature.
  • Place the egg yolks, sugar and orange zest in a bowl in a double boiler and whisk over low heat until thickened and lighter. Set aside to cool to room temperature.
  • Meanwhile, beat the pouring cream until soft peaks.
  • Mix half the yoke mixture into the chocolate and stir through to combine, the chocolate will become stiffer almost immediately, if not cooled down enough. Add the remaining yoke mixture to the chocolate and continue to combine. Do not fear if the chocolate is stiff due to the combination of the yoke mixture, the mousse will still turn out perfect.
  • Place the chocolate, yolk mixture into the whipped cream and fold through until well combined. Smooth the chocolate out where necessary when combining. The cream should resemble thickened almost curdled whipped cream.
  • Lastly, whip the egg whites until stiff peaks and carefully fold the chocolate cream mixture immediately through the egg whites so as not to lose volume.
  • Place into a serving dish and refrigerate for minimum 1 hour, but this is best served after chiling for 8 hours.
  • Spoon the fluffy mousse into serving glasses and serve chilled.

Notes

Note: The recipe I have adapted does not give a refrigeration time period, it even says this can be served immediately. Allowing this to sit in the refrigerator for 6 to 8 hours or even overnight allows the cool air to infiltrate every square inch of this dish and the fluffiness is what makes this mousse so special.

Adapted from Taste Magazine Aug 2008

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