Chocolate Mousse
A rich, airy chocolate mousse made with dark chocolate and whipped cream.
- Prep
- 20 mins
- Cook
- 5 mins
- Total
- 25 mins
- Difficulty
- moderate
- Serves
- 2
Get ready
Ingredients for 2 portions
- 75g dark chocolatebroken into small pieces
- 150 ml cold double cream, divided into 50 ml and 100 ml
Equipment
- small saucepan
- heatproof bowl
- mixing bowl
- whisk or electric hand mixer
- spatula
- two small glasses or ramekins
Cook
Method
Melt the chocolate
Put the chocolate and one-third of the cream in a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir gently until smooth, then take the bowl off the pan. Leave for 5–10 minutes until just warm rather than hot; chocolate that is too hot can deflate or seize when folded into cold cream.
Whip the cream
Put the remaining cold cream in a clean mixing bowl. Whisk until it forms soft peaks that briefly hold their shape when the whisk is lifted. Stop before the cream becomes stiff or grainy.
Lighten the chocolate
Fold one large spoonful of whipped cream into the warm chocolate mixture to loosen it. Add the remaining whipped cream in two batches, folding gently with a spatula until no white streaks remain. Scrape around the bottom of the bowl so no dense chocolate is left behind.
Portion and chill
Divide between two small glasses or ramekins. Cover and refrigerate for at least 2 hours until softly set. Take out of the fridge for 5 minutes before serving so the chocolate flavour is not muted by being very cold.
For later
Storing and using leftovers
Storage
Cover and refrigerate as soon as the mousse is portioned. Keep refrigerated and eat within 24 hours. Do not leave it at room temperature for more than 2 hours in total.
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