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Chocolate Mousse

Servings 4

Ingredients

  • 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

Instructions

  1. In a small pot, bring 150g cream to just under a boil.
  2. Meanwhile, whisk the yolks and sugar together.
  3. Slowly drizzle the hot cream over the yolks while whisking vigorously.
  4. Return the mixture to the pot and whisk while heating to 80C. This is the anglaise.
  5. Turn the heat off and add in the chopped chocolate. Allow to sit for 2-3mins.
  6. Stir to emulsify the chocolate into the anglaise.
  7. Cover and refrigerate until cold.
  8. Place the cold chocolate mixture into a mixing bowl with the cold cream and whip until smooth and fluffy.
  9. Place into a piping bag and pipe into small cups or ramekins.

Recipe Notes

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.