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Chocolate Mousse

Prep
10 min
Bake
20 min
Total
30 min
Makes
4 servings

Ingredients

  • 5 ¼ oz150 gdark couverture chocolateDark chocolate with extra cocoa butter for coating and glazing. In the US use bittersweet or semisweet baking chocolate bars (not chocolate chips); in the UK, dark couverture chocolate or a good dark cooking chocolate bar.
  • 2large eggsseparated
  • 1 pinchsalt
  • 3 tbspgranulated sugar
  • 1 tspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 tbsp plus 1 tsp20 mlorange juice
  • ¾ cup plus 1 tbsp200 gheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).

Method

  1. Finely chop the couverture chocolate and let it melt over a water bath (a bowl set over a pot of simmering water).
  2. Beat the egg yolks with 2 tbsp of the sugar until pale and foamy and the sugar has dissolved, then add the cocoa powder and orange juice.
  3. Beat the egg whites with the salt and the remaining 1 tbsp sugar until stiff peaks form.
  4. Whip the cream until stiff.
  5. Gradually stir the melted chocolate into the egg yolk mixture.
  6. Finally, fold in first the egg whites, then the whipped cream, with lots of patience and love.
  7. Spoon the mousse into a pretty bowl, cover it and chill it, ideally overnight.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/chocolate-mousse/