Chocolate Mousse
This velvety Chocolate Mousse dessert is a dream come true for all chocolate lovers, combining the perfect balance of rich, creamy flavors with a light and airy texture.
Servings 8
Calories 233kcal
Ingredients
- 200 grams / 7 ounces dark chocolate
- 275 grams / 5 medium 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 chilling for 8 hours.
- Serve the fluffy mousse into individual serving bowls.
- Dig in!
Video
Notes
- Chocolate: Finely chopped chocolate with 50% cocoa solids is best so the mousse isn't too sweet.
- Melting the chocolate: Melting the chocolate over low heat allows it to melt evenly and smoothly.
- Replacing the orange zest with orange extract: While it is possible to replace orange zest with orange extract in some recipes, it is not recommended for Chocolate Mousse. The zest of an orange provides not only a burst of citrus flavor but also adds moisture and texture, which helps the mousse set properly. Using orange extract as a substitute may result in a mousse that fails to set or lacks the desired consistency. To achieve the best results and ensure a perfectly set Chocolate Mousse, it's best to stick to using orange zest as specified in the recipe.
- 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.
Nutrition
Calories: 233kcal