I had some cream left over (nearly an entire bottle) from the chocolate orange macarons I made for Wyatt, and thought I would try my hand at making a chocolate mousse, my favourite dessert.
300g milk chocolate
3 eggs, separated
2 tablespoons caster sugar
1 cup thickened cream
- Melt chocolate and set it aside to cool slightly while you prepare the rest of the mixture.
- Beat the eggwhites until soft peaks form, add the sugar gradually, and beat until it is thick and glossy. Set it aside.
- Whip the cream until soft peaks form. Set it aside.
- You are now ready to make the mousse.
- Add the egg yolks to the melted chocolate, and mix thoroughly. Don’t panic if your chocolate seizes or turns into a lumpy clumpy mess, trust me, it will be okay.
- Add half the eggwhite mixture to the chocolate, and mix thoroughly. Your chocolate mix should be starting to smooth out.
- Add the remaining eggwhite mixture, stir until combined. If your chocolate mixture had become lumpy or seized when you added the egg yolks, it should now be looking runny again.
- Fold the whipped cream into the chocolate mixture.
- Spoon into glasses. The number of glasses you need will be determined by their size. I started with three small parfait glasses, then had to continue on with three more larger glasses. As this mousse is quite rich and creamy, serves on the smaller size are better. You can get 6-8 serves of mousse from this mixture.
- Cover with glad wrap and place in the fridge for 4 hours minimum.
- Uncover and enjoy!