Chocolate mousse

Chocolate mousse

By
From
Under the Walnut Tree
Serves
8
Photographer
Fanny Bergenström

Chocolate mousse is quite intense and rich in flavour, so a little goes a long way. Use dark chocolate, but ideally under 70% or the mousse may become slightly bitter. If you freeze this mousse, it will turn into a lovely chocolate ice cream.

Ingredients

Quantity Ingredient
100g dark chocolate
300ml pure cream
2 egg yolks

Method

  1. Break the chocolate into pieces and melt in a heatproof bowl placed over (not touching) a small saucepan of simmering water. The chocolate will melt within minutes.
  2. Whip the cream, but not too much or the mousse will become grainy.
  3. Remove the chocolate bowl from the heat and stir in one egg yolk at a time.
  4. Take about a tea cup of the whipped cream and use a spatula to gently fold it into the warm chocolate mixture. Stir vigorously to combine, and then do just the opposite: fold the chocolate mixture into the bowl of whipped cream, now stirring with gentle, light motions.
  5. Pour the mousse into small individual cups or glasses, place them on a tray and refrigerate until the mousse sets.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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