Seductive and velvety, chocolate mousse is an essential recipe to have. Enjoy it on its own (preferably alone) and be in chocolate heaven. Freeze it with candied fruit and nuts for a delicious frozen dessert or use it as a cake filling.
200g dark chocolate, chopped (the better the quality the better the mousse will taste)
5 eggs, separated
1 tablespoon brandy (optional)
3/4 cup thickened cream
2 tablespoons caster sugar
Melt chocolate in a heatproof bowl over a saucepan of simmering water. Once melted remove from the heat and cool until it is at room temperature.
Beat in egg yolks one at a time and fold in the brandy. In a separate bowl whip cream until soft peaks form – make sure not to over whip the cream as it will continue to stiffen when you fold it through the chocolate.
In a clean bowl with a clean whisk, whip the egg whites until foamy. Gradually add the sugar and continue to whisk until soft peaks form and the sugar is dissolved. To check that the sugar is dissolved, dip a finger into the egg whites and rub it between to two fingers, if the sugar has not yet dissolved, you will feel the granules.
Fold 1/3 of the whites into the chocolate and alternate with 1/2 of the cream. Continue to fold in the remaining egg white and cream until well combined.
Spoon the chocolate mousse amongst 6 x 125ml ramekins or one large dish and refrigerate for 1 hour before serving.
Chocolate mousse will keep in the refrigerator for up to 2 days.
To freeze simply wrap with grease proof paper and cling film and freeze for 2 hours. Chocolate mousse will keep in the freezer for up to 1 week.