Recipe by Chef Michael Williams
Rich Chocolate Mousse
- Prep time 2 hours 10 mins
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Smooth, velvety and rich! Using good chocolate makes all of the difference in this recipe, so go for it. You could really make your partner happy with this one.
- Cut the chocolate into small pieces about the size of chocolate chips.
- Place the chocolate into a small bowl and then sit the bowl on top of a small pot. Make sure the bowl is bigger than the pot and that it sits on top.
- Fill the pot with water so that it is at least 1 inch deep and bring to a boil on medium heat with chocolate bowl on top. Take care to not get even 1 drop of water in the chocolate as water makes chocolate seize up.
- Let chocolate melt for about 3 or 4 minutes and then give it a stir. Once chocolate is fully melted remove from heat and then set aside.
- Making sure that the whip cream is cold, add to a large bowl and whip to soft peaks (4-5 minutes) with a hand held, counter-top or manual (if you have the muscle) mixer. Add 2 tablespoons of sugar and mix for another 10 to 15 seconds until the sugar is fully incorporated.
- Now for the egg white. Add to a medium bowl and whip with the mixer again until soft peaks (1-2 minutes). Add 2 tablespoons of sugar and mix for another 10 to 15 seconds until the sugar is fully incorporated.
- Now to combine everything. Add a big scoop of the whipping cream to the melted chocolate and stir until totally combined.
- Now add the chocolate mixture into the whipped cream bowl and stir until totally combined.
- Gently fold the egg whites into the chocolate mixture and then chill the mousse in the fridge for at least 2 hours to set. Serve with shaved chocolate and fresh fruit and enjoy this yummy indulgence.
- Stir shaved chocolate into the mousse with the egg whites for a varied texture.
- Add 1 tablespoon of vanilla extract into the whipping cream along with the 2 tablespoons of sugar for a little extra flavour.