This Fluffy Chocolate Mousse includes only 5 ingredients and leads me to a question, if you could make a recipe for anyone and you had the time, what would you make? Would your go to dish be something like a tiered cake which is smeared thickly with a velvety buttercream. A hearty dinner? Or maybe chocolate mousse?
The reason for the question is the fact that this incredible chocolate mousse is best served when it's had several, and by several, we're talking a work day's worth of time to sit in the fridge and This chocolate mousse is a little time consuming and requires patience to not dip a spoon into until it has sat for at least several hours in the fridge. During this time the cold air turns the mousse into a dark chocolate cloud.
Why you'll love this
The ultimate make ahead dessert
The longer you can let this mousse chill the better it is so you can make it the several hours before needing to be served.
Chocolate chunks
The chocolate lends itself to leaving chunks through the fluffy and light mousse which will only give chocaholics an extra treat.
A little goes a long way
Literally three tablespoon servings of this is perfect, even for those who don't like dark chocolate or don't have a sweet tooth - everyone will enjoy this and you don't need much to impress!
How to prepare Fluffy Chocolate Mousse
- Melt your chocolate: Melt the chocolate in a double boiler until smooth.
- Cook the zest and egg yolks: Cook the zest, sugar and egg yolks in a double boiler, whisking every few minutes until the thick and pale.
- Beat the cream: Beat your cream until soft peaks have just been reached.
- Fold and fold: Fold ½ the egg yolks into the melted chocolate until well combined and repeat.
- Beat the egg whites: Beat your egg whites until stiff peaks form.
- Fold and fold again: Add half the chocolate cream to the egg whites and fold until well combined. Repeat.
- Refrigerate: Spoon the mousse into a large bowl and refrigerate for at least 1 hour, preferably several hours.
- Serve: Spoon into serving bowls and dig in!
FAQ's for the best Fluffy Chocolate Mousse
Can I substitute orange essence or extract for the orange zest?
Unfortunately no. The alcohol in the extract will result in your mousse not setting. If you do not have orange zest on hand, simply omit. It is recommended to serve with a sprinkle of sea salt on top to help give depth of flavor that would be missing without the orange peel.
Should the chocolate be stiff after adding the egg yolks?
Yes! Having made this several times, there are a few ways to ensure the best consistency when incorporating your chocolate and egg yolks and one helpful element is that both the chocolate and egg yolks should be similar in temperature when introduced together. The chocolate will stiffen quite substantially, but still be easy enough to stir if they are similar in temperature. If the egg yolks are too hot, the chocolate will stiffen much quicker making the process more difficult.
How long is the optimal time to refrigerate the mousse?
The original recipe only noted that you could either serve the mousse or refrigerate for 1 hour. If pressed for time, 1 hour will suffice and most people who enjoy the mousse will not have any complaints thanks to the natural texture in the mousse. However, if you allow as much cool air to infiltrate every square inch of the fluffy chocolate mousse, you'll notice how much lighter the overall texture is and how a smaller portion will feel sufficient. Ideally 8 hours works perfect here, even a day after making this (left covered in the fridge though to avoid taking on any other flavors) works a charm!
What is the ideal serving size?
This mousse is rich! So 3 heaped tablespoon amounts to 1 perfect serving size, making this great for a crowd. Though, you can definitely increase the amount you serve...you do you here!
More chocolate desserts you'll enjoy
Cafe Angelina’s Chocolat L’Africain - Thick Hot Chocolate
How to make:
Place the chocolate pieces in a bowl in a double boiler and melt over low heat, stirring to melt smoothly.
Place the egg yolks, sugar and orange zest in a bowl in a double boiler and whisk intermittently over low heat until thickened and pale, approximately 7 minutes. Set aside to cool to room temperature.
Meanwhile, whip the heavy cream until soft peaks have just formed.
Add ½ the yoke mixture into the chocolate and fold to combine until smooth, the chocolate will become stiffer almost immediately, if the eggs and chocolate aren't even enough in temperature.
Repeat with the remaining yoke mixture to the chocolate and continue to fold. Do not fear if the chocolate is stiff due to the combination of the yoke mixture, the mousse will still turn out perfect.
Spoon the chocolate into the whipped cream and fold through until well combined and most of the chocolate lumps have been smoothed out as you incorporate into the cream.
The cream should resemble thickened almost curdled whipped chocolate cream.
Lastly, whip the egg whites until you reach soft peaks.
Add ⅓ of the chocolate cream and carefully fold through the egg whites so as not to lose volume.
Spoon the mousse into a serving dish and refrigerate for minimum 1 hour, but this is best served after chiling for 8 hours.
Serve the fluffy mousse into individual serving bowls.
Dig in!
Fluffy Chocolate Mousse
- Prep Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 8
- 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.
Ingredients
200 grams / 7 ounces dark chocolate
5 eggs, room temperature and separated
50 grams / ¼ cup superfine/caster sugar
1 tablespoon orange zest, finely chopped
200 milliliters / 1 cup - 2 tablespoons heavy cream
Instructions
- Place the chocolate pieces in a bowl in a double boiler and melt over low heat, stirring to melt smoothly.
- Place the egg yolks, sugar and orange zest in a bowl in a double boiler and whisk intermittently over low heat until thickened and pale, approximately 7 minutes. Set aside to cool to room temperature.
- Meanwhile, whip the heavy cream until soft peaks have just formed.
- Add ½ the yoke mixture into the chocolate and fold to combine until smooth, the chocolate will become stiffer almost immediately, if the eggs and chocolate aren't even enough in temperature.
- Add the remaining yoke mixture to the chocolate and continue to fold. Do not fear if the chocolate is stiff due to the combination of the yoke mixture, the mousse will still turn out perfect.
- Spoon the chocolate into the whipped cream and fold through until well combined and most of the chocolate lumps have been smoothed out as you incorporate into the cream. The cream should resemble thickened almost curdled whipped chocolate cream.
- Lastly, whip the egg whites until you reach soft peaks.
- Add ⅓ of the chocolate cream and carefully fold through the egg whites so as not to lose volume.
- Spoon the mousse into a serving dish and refrigerate for minimum 1 hour, but this is best served after chiling for 8 hours.
- Serve the fluffy mousse into individual serving bowls.
- Dig in!
Notes
Melting the chocolate: Melting the chocolate over low heat allows it to melt evenly and smoothly.
Mixing the egg yolks and chocolate: The consistency of your smooth melty chocolate will stiffen with the first portion of cooked egg yolks
Time for refrigeration: 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.
Serving: This mousse is rich and 3 heaped tablespoon amounts to 1 perfect serving size, making this great for a crowd.
Adapted from Taste Magazine Aug 2008
Nutrition
- Calories: 233 calories per serve
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