Ingredients
1. Use good-quality chocolate
Because this dessert has very few ingredients, the quality of the chocolate is crucial. Choose a good dark chocolate (60–70% cocoa) with a clean, smooth flavour. It will directly determine the richness and balance of the mousse.
2. Control the chocolate temperature
Allow the melted chocolate to cool slightly before adding the egg yolk. Too hot and the yolk will scramble; too cool and the mixture will seize. Aim for warm, fluid chocolate for a silky base.
3. Fold gently for a light texture
Fold in the whipped cream and egg whites gently using a lifting motion. This preserves air and gives the mousse its signature light, airy texture. Overmixing will result in a dense, heavy mousse.
Serves 2
Chocolate mousse
- 100g dark chocolate, chopped
- 1 egg, separated
- 200ml cream, lightly whipped
Chocolate glaze
- 40g dark chocolate, finely chopped
- 75ml cream
- 1 tbsp. honey
- 1 tbsp. butter
To serve:
- 4 chocolate sweets
Method
- First, prepare the chocolate mousse. Melt the dark chocolate in a heatproof bowl set over a pan of lightly simmering water. Once melted, remove from the heat and leave to cool slightly for 2 minutes.
- In a small ramequin, Beat the egg yolks. Then, stir the egg yolk into the melted chocolate using a spatula. Then, fold a third of the whipped cream into the chocolate mixture at the time until smooth.
- In a clean bowl, whisk the egg whites until very stiff and gently fold them into the chocolate cream mixture. Fill a piping bag with the mixture and pour into serving glasses or ramequin.
- To continue, prepare the chocolate glaze. Pour the cream, honey into a small saucepan and bring to the first boil. Remove from the heat. Pour the boiled cream mixture on the chopped chocolate and combine with a spatula, until shiny and stir in the butter. Leave to cool for a while then pour over the chocolate mousse.
- Decorate with chocolate sweets. Store in the fridge until ready and remove from the fridge 10 minutes before serving. Enjoy within two days.
