Classic Mousse au Chocolat
A more adult Easter treat than chocolate eggs or bunnies, a classic Mousse au Chocolat that uses a combination of milk and dark chocolate, with the latter toning down the saccharine sugariness of the dessert with a signature cocoa-scented bitterness.
Ingredients
Cooking Instructions
step 1
Beat Heavy Cream (1/2 cup) in a chilled glass or ceramic bowl until stiff peaks form. Cover and refrigerate until needed.
step 2
Combine the Egg Yolks (4) with the Espresso (4 Tbsp), Salt (1 pinch), and Caster Sugar (2 2/3 Tbsp) in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the base of the bowl doesn’t touch the water. For about a minute, whisk the mixture constantly until it's lighter in color and doubled in volume.
step 3
Remove the bowl from the heat and break in the Milk Chocolate (1/2 cup) and Dark Chocolate (1/3 cup). Whisk until the chocolate has melted and leave to sit, whisking occasionally, until the mixture reaches room temperature.
step 4
Using an electric mixer at medium speed, beat the Egg Whites (2) until foamy.
step 5
With the beater running, gradually add in the remaining Caster Sugar (1 1/3 Tbsp). Set the beater to high and beat until stiff peaks form.
step 6
Working in two batches, use a spatula to fold the egg whites into the chocolate mixture. Blend half of the whipped cream into the chocolate mixture.
step 7
Divide the mousse between 4-6 ramekins or small dessert dishes. Refrigerate the mousse until firm – usually about 2-3 hours.
step 8
Prior to serving, whisk the remaining Heavy Cream (3 2/3 Tbsp) to soft peaks and top each mousse with a dollop. Use a fine grater to grate over the reserved chocolate blocks and serve the mousse.
