I always make Chocolate Mousse whenever I have a party at my house. Everytime I make it I challenge myself to use less ingredients and make it as simple as possible. I remember the first time I made it there were so many Ingredients involved and I felt as though it was pointless, so after practising for around 8 months on this recipe I’ve come up with my own simple easy one.
Chocolate Mousse is great with literally anything, you can have it with fruit or with cake even with crushed meringues and many more.
Hope you enjoy making this recipe and if you decide to make them then be sure to tag me on your picture on Instagram (@sincerelysophs) or on SnapChat (@sophsalix)
- 200g dark chocolate (around 60-70%)
- 300ml double cream
- 2 egg whites
- 2 tbsp caster sugar
- Melt the chocolate. Break the chocolate into pieces and place in a heat proof bowl. Then place the bowl over a saucer of simmering water, making sure the water in the saucer doesn’t touch the bowl. If it does your chocolate will burn. Once chocolate is nearly melted take it off the heat and let it sit to the side and cool as you don’t want it hot.
- Whisk all your double cream with the caster sugar until it starts to form a shape. Don’t whisk it too much because it will end up making the mousse too firm. You want it to still be silky but to still leave an impression.
- Whisk your egg whites until they have tripled in size, whisk them up as much as you can as this will give the moussey texture to your mousse and you don’t want to lose any fluffiness.
- Once your chocolate has cooled mix it into your double cream.
- Add your whisked egg whites in three parts. Fold the egg whites into the mixture , DO NOT stir it in or whisk it in as you will end up losing your air. Keep folding the egg whites in until its all combined together. Make sure you try and still keep your air in the egg whites as it will keep the Chocolate mousse more fluffy and smooth.
- Chill for 3-4 hours and enjoy.
That’s the mousse recipe on its own so you can have it with pretty much anything. I process some digestive biscuits and place them into cups around 1cm thick. Then I layer the Chocolate Mousse on top of the biscuit base, and then top it off with a dollop of cream and a little chocolate on top.
*Tip – When melting the chocolate add a pinch of salt to it. It’s like seasoning for chocolate, it will make the Chocolate Mousse taste more chocolatey.
Sincerely Sophs x