Chocolate mousse. Such a humble dessert yet can be such a gastronomical delight when prepared properly. I like my mousse smooth, light airy but creamy at the same time. I always use dark chocolate, a personal preference of course because I love bitter desserts. You can use milk chocolate of course but I love at least 65% cocoa content. I recently visited the Philippines and a very good friend gave me a whole lot of single origin chocolates, which are all proudly produced and manufactured locally. I absolutely fell in love with Malagos Chocolate and have been enjoying their range as a chocolate drink or for baking. This mousse recipe uses only two ingredients – chocolate and eggs. The sweetened whipped cream is to serve it with and could actually balance the bitter chocolate taste if you prefer it a bit sweet. Have some fresh strawberries with the mousse and you are sure in for an indulgent after dinner treat.
- 125g plain chocolate
- 4 eggs, separated
- 300 ml pure cream
- caster sugar, to taste ( I used Stevia natural sweetener)
- grated chocolate, to garnish
- fresh strawberries
- In a medium bowl, melt chocolate over simmering water.
- When chocolate has cooled down a bit, whisk in egg yolks until well incorporated.
- Beat egg whites until stiff peak forms.
- Using a spatula, mix egg whites into chocolate mixture.
- Spoon mousse into individual pots or a big serving dish.
- Chill in refrigerator to set for at least 8 hours.
- In a medium bowl, whip cream and sugar.
- Place a dollop of whipped cream on top of mousse. Sprinkle with grated chocolate. Serve with fresh strawberries.