Desserts
French
FrenchChocolate Mousse
A silky chocolate mousse shown three ways. The basic uses a clever chocolate-and-whipped-cream shortcut, while the ultimate is a classic French mousse with a glossy bittersweet base and a whisper of liqueur.
Vegetarian
Gluten-free
Nut-free
Better version
A proper whipped-egg mousse using good dark chocolate for a lighter, richer set.
Per serving£1.35
Total cost£5.40
Time30 min
Ingredients for 4
- 180 g dark chocolate (60% cocoa) , broken up
- 40 g unsalted butter
- 3 eggs , separated
- 50 g caster sugar
- 150 ml double cream
- 1 pinch salt
Method
- Melt the chocolate and butter together over a pan of simmering water, then cool slightly and beat in the egg yolks.
- Whisk the egg whites with the salt to soft peaks, then gradually add the sugar and whisk to a glossy meringue.
- Softly whip the cream and fold it into the chocolate mixture.
- Fold in the meringue in three additions, keeping the mixture light and airy.
- Divide between glasses and chill for at least 4 hours or overnight.
- Serve cold with an extra curl of chocolate on top.
Equipment
- heatproof bowl
- saucepan
- electric whisk
The three ways, side by side
Budget
An easy no-egg mousse from melted chocolate folded through whipped cream.
Better
A proper whipped-egg mousse using good dark chocolate for a lighter, richer set.
Ultimate
A classic French mousse au chocolat with single-origin chocolate, espresso and a splash of Cognac.
