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.
200 grams / 7 ounces minimum 72% dark chocolate
5 eggs, separated
55 grams / 1/4 cup superfine/caster sugar
1/2 orange, zested and finely chopped
200 milliliters pouring cream
- 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, beat the pouring cream until soft peaks have just formed.
- Mix 1/2 the yoke mixture into the chocolate and fold to combine until smooth, the chocolate will become stiffer almost immediately, if not cooled down enough.
- 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 stiff peaks form.
- Add 1/3 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.
- Spoon the fluffy mousse into serving glasses and serve.
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