Chocolate Mousse
This mousse is for anyone who loves intense dark chocolate without the heaviness. We make it without raw eggs: warm ganache is gently folded into whipped cream, giving a cloud-light texture and a deep cocoa flavour. The whole trick is temperature, and the steps below explain exactly what to look for.
- Prep
- 25 min
- Cook
- 5 min
- Rest
- 3 h
- Total
- 3 h 30 min
- Servings
- 6
- Level
- Easy
- Per serving
- 440 kcal
Ingredients
For the mousse
To decorate
Makes: 6 servings of 100 g
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Make the ganache
Finely chop the chocolate and put it in a bowl. Heat 100 ml cream until it steams and small bubbles appear at the edge, pour it over the chocolate and leave for 2 minutes. Stir from the centre outwards to a smooth, glossy ganache.
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Step 2: Cool the ganache
Stir in the salt and let the ganache cool until barely warm, about 30–35 °C (86–95 °F), 10–15 minutes. Too hot and it melts the cream; too cold and it seizes into flecks.
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Step 3: Whip the cream
With a mixer, whip the cold cream with the powdered sugar to soft peaks: it holds its shape but the tips flop over. Do not overwhip or the mousse will turn grainy.
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Step 4: Fold it together
Briskly stir a quarter of the cream into the ganache to loosen it. Fold in the rest in two additions, lifting from the bottom, until no white streaks remain.
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Step 5: Portion the mousse
Spoon or pipe the mousse into 6 small bowls or glasses.
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Step 6: Chill the mousse
Refrigerate for at least 3 hours, until set and springy enough to hold its shape on a spoon.
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Step 7: Add chocolate shavings
Just before serving, shave the remaining chocolate over the mousse with a vegetable peeler.
Tips & variations
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Tip
The mousse tastes exactly like the chocolate you use, so pick one you enjoy eating on its own. Above 70% cocoa it becomes denser and more bitter.
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Tip
If the ganache seizes into specks after adding the cream, set the bowl over hot water for a few seconds and stir quickly.
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Variation
Infuse the hot cream with grated orange zest or 1 tsp instant coffee for an orange or mocha mousse.
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Storage
The mousse keeps, covered, in the fridge for up to 2 days.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 440 kcal | 2,640 kcal |
| Protein | 4 g | 24 g |
| Fat | 37 g | 222 g |
| Carbohydrates | 21 g | 126 g |
Approximate values calculated from standard ingredient data.
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