It has been a very long time since I've made chocolate mousse. There are so many new exciting desserts to try so this little classic gem got a little lost, at least for me. Had I just remembered how yummi this dessert is ..... A real gem for chocolate lovers. It was a really nice ending to my dinner. A little tip though, do not use too dark (like 70%) chocolate, it becomes very bitter.
Chocolate mousse
4 servings
3.5 (100 g) oz dark chocolate , broken in small pieces
7 fl oz (200ml) double cream
2 tbsp icing sugar
2 egg yolks
Melt the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Whip the cream with 1 tbsp icing sugar until soft peaks form.
By hand whisk the egg yolks and 1 tbsp icing sugar into the melted chocolate, one yolk at the time. Then a little of the whipped cream. Fold gently in the rest of the whipped cream. Spoon into 4 individual dessert bowls. Let it set in the fridge for at least one hour. Take them out of the fridge at least half an hour before serving. Serve with a dollop of cream and some grated chocolate.
4 servings
3.5 (100 g) oz dark chocolate , broken in small pieces
7 fl oz (200ml) double cream
2 tbsp icing sugar
2 egg yolks
Melt the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Whip the cream with 1 tbsp icing sugar until soft peaks form.
By hand whisk the egg yolks and 1 tbsp icing sugar into the melted chocolate, one yolk at the time. Then a little of the whipped cream. Fold gently in the rest of the whipped cream. Spoon into 4 individual dessert bowls. Let it set in the fridge for at least one hour. Take them out of the fridge at least half an hour before serving. Serve with a dollop of cream and some grated chocolate.
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