Once again Valentine’s Day is nearly upon us and if you do not have time to make something exoctic why not whip up this quick and easy Rich Chocolate Mousse. There are plenty of mousse recipes out there which call for heavy cream, loads of butter and dreaded gelatine. These are usually time consuming to make, and the results can be so unpredictable. Here is a quick 3 ingredient Chocolate Mousse which is straight forward, yet still has the rich, intense chocolate flavour needed for a beautiful mousse. If you are into dark chocolate this recipe is for you, as it has only a hint of sugar.
I like to say I look at life through Rose Tinted Glasses, although Eric prefers to say that I am an ostrich with my head in the sand – yet here I am sharing my images of Paris through those very glasses. Paris is the city of love, inspiration, art and fashion and is famous for its romantic walks along the Seine River, sidewalk cafe dining and the Eiffel Tower all aglow at night. For me there is nothing quite like the utterly delectable pastries, cakes and chocolates in Paris, displayed with a level of skill that only the French can achieve.
So here is a French Chocolate Mousse from Sweet Paris, which I hope you will enjoy . Before we start this recipe however, please be aware it has uncooked eggs in it, so be sure to choose the freshest eggs, preferably organic, and obviously it is not suitable for pregnant women. Sorry all you beautiful pregnant ladies out there.
And if you are single and spending Valentine’s Day alone, never fear, this recipe halves beautifully and is perfect for a single serving. My heart shaped ramekin below is the size of a single serving, but the recipe will make two perfect helpings.
Hints to help you make your Mousse perfect
- when melting the chocolate make sure you do it over a double boiler or in a heatproof bowl over water. DO NOT let the water touch the bottom of the bowl.
- whisk the egg whites in a clean dry bowl with an electric whisk until stiff peaks form
- allow the chocolate to cool slightly before adding to the egg yolks
- although it may be tempting to add the chocolate/egg mixture to the egg whites and whisk, this will not work. Add the stiff egg whites to the chocolate/egg mixture and fold in gently so as not to disturb the air bubbles.
- refrigerate for at least 3 hours.
If you mess up and the mousse does not look light and fluffy, it is still going to taste sensational, although it will be slightly heavier. Either way you will be licking your spoon clean.
Happy Valentinue’s Day in advance my sweet friends.
- 120g bittersweet dark chocolate
- 4 large eggs , the freshest you can find and organic if possible
- 25g caster sugar
- Chop the chocolate or break into small pieces. You can use chocolate nibs
- Heat water in a double boiler or a heatproof bowl set over a large pan of simmering water. Make sure that the top bowl or pot does not touch the water.
- Add the chocolate and stir gently until it is smooth. Remove from the heat.
- Separate the egg yolks from the whites and whisk the whites with an electric beater, slowly folding in the sugar until the mixture forms soft peaks.
- Add the egg yolks to the melted chocolate, beating vigorously with a wooden spoon until smooth.
- Let the chocolate cool a few minutes before adding the egg yolks as you dont want the eggs to cook. But if its too cold the mixture won't blend well.
- Fold in ¼ of the egg whites at a time, mixing well but do not over mix or you will loose the lovely volume.
- Transfer to your serving bowls or glass jars and refrigerate for at least 3 hours.
- Serve with cream, ice cream, or plain.