Chocolate mousse – light, airy and creamy, with an intense chocolate flavour and the most wonderful fluffy texture.
Chocolate mousse is a dessert most people love, and it is remarkably easy to make. It can happily be made the day before – and in any case it needs at least a couple of hours in the fridge. A dessert that makes life easy when you are having guests.
Top your chocolate mousse with fresh berries or go all in on chocolate – a wonderful dessert that is always a safe bet.
You can serve the mousse in cocktail glasses, in small individual glasses or in the bottom of a sturdy tumbler – elegant, and easy to keep in the fridge.
Chocolate mousse with crystallised chocolate
Recipe for a light, airy and creamy chocolate mousse.
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Ingredients
Chocolate mousse
- 200 g dark chocolate (55% cocoa solids)
- 4 egg yolks
- 4 egg whites
- 50 g caster sugar
- 150 ml whipping cream (38% fat)
Crystallised chocolate
- 50 g dark chocolate (55% cocoa solids) chopped
- 50 g caster sugar
- 50 g water
To serve
- chocolate shavings and edible gold flakes optional
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Method
- Melt the chocolate in a bowl set over a pan of simmering water (bain-marie) and leave it to cool slightly, without letting it set.
- Whisk the egg whites to stiff peaks and set aside.
- Whip the cream to soft peaks and set aside.
- Whisk the egg yolks and sugar until pale, thick and fluffy. Keep whisking until the sugar grains have dissolved and the mixture is almost white – this easily takes 4-5 minutes.
- Fold the chocolate into the egg yolk mixture, then fold in the whipped cream.
- Finally, fold the egg whites into the chocolate mousse, stirring gently until the texture and colour are even – do this in a couple of batches if you prefer.
- Pour the chocolate mousse straight into a serving bowl or individual bowls, or transfer it to a piping bag if that is easier and pipe it into small glasses. If you like, smooth the tops with the back of a warm, dry spoon.
- Chill the chocolate mousse until ready to serve – ideally for a couple of hours or overnight.
Crystallised chocolate
- Bring the water and sugar to the boil in a small saucepan and cook until the syrup reaches about 135°C (use a sugar thermometer).
- Turn off the heat and pour the chopped chocolate into the syrup while whisking with a hand mixer – the chocolate will quickly form small “crystals”.
- Tip the crystallised chocolate onto a sheet of baking parchment and leave to cool.
- Serve the chocolate mousse topped with crystallised chocolate, chocolate shavings and gold flakes.
Nutrition
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Hej Dianna
Jeg kunne kun finde 45% og 70% – ikke noget midt i mellem. Hvor har du fundet det henne? Evt. mærke?
Lavede den med 70% og det var vidunderligt – men præcis som du skrev, en anelse bitter og tung, så vil gerne prøve at finde 55% og lave den med til gæster på fredag
Hej Maria
Dejligt den ellers smagte, men ja – både bitter og tung med så højt kakao indhold 🙂
Jeg køber det online fra mærket Callebaut 55% eller 57% – så lækker chokolade og perfekt balance:)
Du kan, hvis du ikke kan få fat i det, blande mælkechokolade og 70% (halv halv), så vil det blive meget mildere:)
Warm wishes, Dianna
Den smagte himmelsk
Hej Susanne
Hvor gør det nig glad at høre 🙂
Warm wishes, Dianna
Har du et billede af desserten?
Hej Anne-Grethe
Altså der ligger billeder på opskriften, -virker de ikke hos dig? 🙂
Warm wishes, Dianna
Det er det med øjnene. Har fundet billedet tak
hi! loved the coupes you used, curious what brand they are, so gorgeous! you are amazing, love your page!
Hi Fernanda
Thank you so much 🙂
The glases are actually from Coop, – they are called Bormioli Rocco – America ’20s 🙂
Best regards
Dianna
Hejsa.
Er det vigtigt at det er 55% chokolade? Har en del 70%.
Glæder mig til at prøve denne lækre opskrift.
Mvh
Gitte
Hej Gitte
Hvis den laves på ren 70% kan den godt blive lidt bitter, – men det er naturligvis også hvad man er til:)
Bland evt en smule mælkechokolade i hvis du har:)
Warm wishes, Dianna
Den krystalliseret chokolade er det almindelig chokolade på 55% eller hvid chokolade som der står til sidst? 🙂
Hej Shandie
Det er 55% – jeg har skrevet forkert i teksten:)
Rigtig dejlig dag:)
Warm wishes, Dianna