Sometimes the simplest recipes like chocolate mousse can cause a lot of confusion. Some recipes are as simple as melted chocolate folded into whipped cream. Others use gelatin to set the mousse or whipped egg whites to lighten the mixture. There is no right or wrong way, it just depends what you want to do with it (apart from just eating it) and how much time you have. This recipe is one of my favourites because it’s decadent, smooth and chocolatey without being too sickly sweet. I memorize how to make it by remembering three steps… make an anglaise, add chocolate and whip with cream. Voila!
- 150 ml full cream
- 3 egg yolks
- 40 g castor sugar adjust to taste
- 150 g quality semi dark chocolate chopped into small chips
- 150 g full cream very cold
In a small pot, bring 150g cream to just under a boil.
Meanwhile, whisk the yolks and sugar together.
Slowly drizzle the hot cream over the yolks while whisking vigorously.
Return the mixture to the pot and whisk while heating to 80C. This is the anglaise.
Turn the heat off and add in the chopped chocolate. Allow to sit for 2-3mins.
Stir to emulsify the chocolate into the anglaise.
Cover and refrigerate until cold.
Place the cold chocolate mixture into a mixing bowl with the cold cream and whip until smooth and fluffy.
Place into a piping bag and pipe into small cups or ramekins.
If you find the mousse isn’t sweet enough, you can add a little sifted icing sugar to it while you are whipping it up.