Mousse is one of those really simple things to make that can very easily be messed up. If you over-whip the cream or eggs you’ll get a grainy texture to your mousse. If you use cheap chocolate you’ll have an overly sweet mousse that people will find hard to finish.
I usually like going into the history and background of a dessert but chocolate mousse doesn’t need to be explained away, the answer will be written all over your guests face…
50g Whole eggs
4 Egg yolks
250g 70% Lindt dark chocolate
2 Leaves gelatine (or 4g powdered gelatine)
– Whisk the eggs, egg yolks and sugar to ribbon stage (this when you can make a figure of 8 in the eggs and they keep the shape for a few seconds)
– Warm 150ml of cream and pour it over the chocolate to melt it
– Hydrate the gelatine in water. (If its leaf gelatine pour cold water over it and remove the gelatine once its soft like a jelly fish. If its powder gelatine pour 40ml of water over the gelatine and wait a few minutes melt it IN the water). Melt the gelatine over simmering water and mix it into the WARM chocolate/cream mixture.
– Fold the chocolate into the egg mixture
– Whip the remaining cream until medium peaks (don’t over whip it!) and fold into the rest of the mixture
– Place in a fridge to rest for 3 to 4 hours.
– Scoop into a piping bag and pipe into champagne glasses or wine glasses.
To garnish: whip some cream and place a little on top of the mousse and place a cherry that has been dipped in melted chocolate on top.
Chef Lesego (@LesDaChef)