Basic Chocolate Mousse
Serves 3-4 people
- 100g good-quality dark chocolate, roughly chopped
- 4 egg whites
- 1/8 tsp lemon juice
- 1/4 cup granulated sugar
Whisk the egg whites and lemon juice in a large bowl until they form soft peaks. The lemon juice helps to stabilse the mixture and prevent over-mixing.
Add the 1/4 cup sugar and continue to whisk until peaks form when whisk is removed. Do not over-mix or you will lose the air that you have whisked into the egg whites.
Melt the chocolate in a heatproof bowl set over a pot of boiling water.
- Note: The idea here is to let the steam from the water melt the chocolate, so the bowl should not be touching the water. An inch or two of water in the pot should do. Over medium heat, stir the chocolate quickly to prevent it from burning.
Once chocolate has melted, remove the bowl from the heat. Mix one-third of the egg whites into the hot chocolate quickly until it is thick and well-combined.
Fold in the rest of the egg whites with a spatula until it is combined. Don’t overfold or you will lose the air bubbles and the mousse will be dense.
Spoon mousse into ramekins, martini or wine glasses, or other container of choice and refrigerate for 2-3 hours.
Serve cold with whipped cream and chocolate powder,
– or –
Serve hot by placing the ramekins in the oven at 180C (350F) and cook for 3-5 minutes or until slightly puffed and warmed through.