My Signature Chocolate Mousse Recipe

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This gorgeous recipe for dark chocolate mousse is something I’ve been making for decades now, and is a favourite with my family. It’s an easy addition to any dinner party, and a great excuse to use your favourite ramekins or serving glasses. This recipe makes 4 portions in small ramekins.

My Signature Chocolate Mousse Recipe

  • 100g of very dark chocolate (minimum 70%), I use Valrhona

  • 2 x large eggs

  • A pinch of salt

  • 250mls of double cream

  • Valrhona chocolate pearls for decorating

  • Ramekins or glasses to serve

Start by breaking the dark chocolate into a bowl resting in a saucepan of water. Turn on the element to a low temperature so the water begins to heat up, and gradually start to melt the chocolate stirring all the time. Separate the eggs, and put the yolks into one bowl and the whites into another. Whisk the yolks until frothy, then whisk the whites with the salt until stiff. Whip the cream until very stiff.

Remove the melted chocolate from the heat, and mix it into the egg yolk mixture. Fold in two tablespoons of the whites, leave to cool slightly, then fold in the remaining egg whites and the whipped cream. Rinse the ramekins or glasses in cold water, then fill with the mousse. Sprinkle with the chocolate pearls, then set in the fridge. Serve when the mousse is set.

Enjoy x

Sandra KaminskiComment