Ingredients
Equipment
Method
- Separate eggs while cold. Place whites in a large bowl and yolks in a small bowl. Set whites aside.
- Whisk the egg yolks until uniform in color.
- Break the dark chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- Whip the cream until stiff peaks form. Be careful not to over-whip.
- Add the sugar to the egg whites. Beat the egg whites until firm peaks form.
- Gently fold the egg yolks into the whipped cream using a rubber spatula. Use a maximum of 8 folds; some streaks are acceptable.
- Ensure the melted chocolate is still runny but warm (between 35C/95F and 40C/104F). If it has cooled too much, gently re-warm it in the microwave in 5-second bursts.
- Pour the slightly cooled chocolate into the cream and yolk mixture. Fold gently until just combined, using a maximum of 8 folds. Some streaks are okay.
- Add about one-quarter of the beaten egg whites to the chocolate mixture. Fold them in using a "smear" motion across the surface to incorporate, aiming for about 10 folds until the lumps of white are mostly blended.
- Pour the chocolate mixture into the remaining egg whites. Fold gently until no obvious white patches remain, aiming for a maximum of 12 folds.
- Divide the mousse mixture evenly between 4 small glasses or pots.
- Refrigerate for at least 6 hours, or preferably overnight, to set.
- To serve, garnish with additional whipped cream and chocolate shavings. You can also add raspberries and a sprig of mint for color.
Nutrition
Notes
Use cooking chocolate (70% cocoa bittersweet) for the best texture and flavor. Ensure you use full-fat cream that is suitable for whipping. For a low-sugar option, adjust the caster sugar to your preference. This mousse is best consumed within 2 days but will keep for up to a week in the refrigerator.