Chocolate mousse
When I had friends over the other week, I wanted to make an elegant looking dessert that was a change from my normal cookie/brownie routine, so I was delighted to find this recipe. It is seriously ridiculously easy to make (you just need to make sure you have an electric mixer), requires only 4 ingredients that any normal person should have lying around their kitchen, and probably takes about 15 minutes tops to whip up. It does need time to set in the fridge, but wow. This chocolate mousse was seriously amazing and I could not even believe how little effort it took to make. It was light and fluffy in texture and the dark chocolate gave it great depth. Feel free to get creative with your presentation – I didn’t have any cute little ramekins so I used champagne glasses.
There are precious few ingredients, so make sure the chocolate is very high quality. I did take a shortcut and melt it in the microwave, but be very careful if you do this because if you burn the chocolate at all it will totally ruin the recipe. Make sure to stir frequently and check on it often if melting in the microwave, and if you are melting it over the stove, just keep a careful eye on it.
Chocolate mousse (adapted from Lemon Squeezy)
Ingredients – serves 4 (and yes there are literally only 4 ingredients)
- 25 grams unsalted butter
- 100 grams dark chocolate
- 3 eggs
- 1 tablespoon caster sugar (regular sugar should be fine if you don’t have any)
Break the chocolate into pieces and put into a heatproof bowl with the butter. Bring a small pan of water to boiling and set the bowl of chocolate over it, until the chocolate has melted. I actually melted my chocolate in the microwave, but if you do that, be very careful that the chocolate doesn’t burn!
Separate the eggs into two bowls. (yolks in one, whites in the other) In the egg whites bowl, beat with a electric mixer on high speed until they form soft peaks. Then add the sugar and whisk until the mixture is shiny and stiff.
Once the chocolate is cooled down a bit, mix it into the egg yolks. Then fold the egg whites into the chocolate mixture carefully.Mix the melted chocolate into the egg yolks.
Finally, divide the mixture into individual glasses or little ramekins (I used 4 champagne glasses, though if you made smaller portions you could easily divide it up into 6 little glasses…or maybe even fill shot glasses or something). Put in the fridge and chill for at least 2 hours. Before serving, top with crushed nuts or chocolate chips or crushed cookies. Or sprinkles. Whatever you feel like really.
Melted chocolate and butter
Ok so I cheated and put the egg yolks directly into the chocolate. I just don’t like getting multiple bowls dirty if I can avoid it!
Whipping the egg whites with my handy electric hand mixer
Hard to really tell from the picture, but you know they are ready when you can take a fork and lift them up and they don’t immediately fall back into the bowl
Then fold them gently into the chocolate mixture…
And you get this gloppy delicious looking chocolate thing
Which really looks far better once you’ve put it in glasses or other cute presentation containers and let it set in the fridge for several hours. I topped mine with mini chocolate chips and crushed up Tim Tams (of course). I would probably recommend little ramekins if you have them so the surface area for toppings could be greater.
People, this dessert is SO GOOD. It’s so light and fluffy and depending on how nicely you present it, it can really have quite the wow factor as well. I highly recommend making this for your next dinner party or slightly fancy occasion or when you just want to impress someone (that is, if you’re smart enough to like someone who is impressed by chocolate concoctions). I absolutely loved this deviation from my typical baking routine and would definitely make this again!
merrifood 