Bubbly Dark Chocolate Mousse
The ultimate simple dinner party dessert, chocolate mousse is so under rated in my opinion. You can take out the liquer and fancy elements and its a perfect child pacifier or a late night indulgence – that’s why it’s so great, its super versatile!
I love to serve mine with think shards of honeycomb as I use them to spoon out all the rich, dark, salty goodness.
- 300g Dark Chocolate 70% cocoa
- Sea Salt Flakes
- 8 Large Eggs separated
- 100g Caster Sugar
- 300ml Double Cream
- Orange Liquer
- 2 Tbsp. 70% Cocoa Powder
- 1 Tbsp. Espresso Powder
- Serving dishes – I used 8 Cappuccino Cups
Chop up the chocolate into small pieces and place in a heatproof bowl over a pan of simmering water. Don’t stir it, just allow it to melt slowly.
Separate the eggs, making sure you place the whites in a large bowl or in the bowl of your mixer and the Yolks in a different bowl. Whisk the egg whites with 1 Tsp. Salt until they form soft peaks and the mixture sticks to the whisk.
Use a fork or a hand whisk to beat the Egg Yolks with the Caster Sugar until light and foamy – about 2-3 minutes. Mix in the Cocoa Powder & Espresso Powder until it is a rich dark brown colour.
In a separate bowl whip up the whipped cream until just whipped – make sure you don’t over whip it; you still want it soft and smooth but just a thicker texture and as you fold it will thicken up further so slighty under whipped is a better place to aim.
Spoon the thickened cream into the Egg Yolk mixture and gently fold it all together until combined.
Once the chocolate is all melted carefully remove the bowl from the pan and add in 1 Tsp. Sea Salt Flakes along with 3 shots of your chosen Liquor (I like to use Cointreau).
Gently fold through the melted Chocolate into the Egg Yolk & Cream mixture – a couple of large spoons at a time.
Finally add the whisked Egg Whites to the Chocolate mixture and fold in a figure of 8 until it is all combined – it may take a while but persevere it will come together in the end.
Spoon the mousse into your chosen dishes – I use Cappuccino cups, it will easily fill 8 of these, but you can use anything.
Place the Mousses in the fridge for a couple of hours to set. Once they are set you can decorate them however you wish, I usually add a dollop of softly whipped Cream to the top and serve alongside Berries and Honeycomb!
- Before chopping the chocolate it’s best to do this if it has just come out the fridge otherwise it can tend to melt in your hands!
- I always prefer to chop Chocolate fairly evenly before melting so it all melts at the same time.
- Make sure when the Chocolate is melting it is on a low heat above simmering water – don’t let the water touch the bottom of the bowl.
- When separating the Eggs make sure the bowl for the Egg whites is clean and dry – if there is anything else in there it may cause the Egg whites not to whip properly!
- Any Liquor in this is good – Amaretto, Cointreau, Baileys, Rum etc. You can also make this without the Liquor and instead just add a shot of Espresso.
This Chocolate Mousse is also amazing served in a large dish poured over a crushed buttery Hob Nob biscuit base!
- 200g Caster Sugar
- 5 Tbsp. Golden Syrup
- 2 Tsp. Bicarbonate of Soda
- Lightly grease a large baking tray with a little butter
Add Caster Sugar and Golden Syrup to a pan and melt slowly on a medium heat. Once all the sugar has melted turn the heat up and allow it to simmer until it turns a light golden caramel colour. Remove from the heat and immediately add the Bicarbonate of Soda and mix well. It will bubble up at this stage, just make sure it is all combined. Quickly pour out the hot bubbly mixture onto the prepared baking tray and leave it to cool for 2 hours.
Once cooled you can just break up the pieces and store in an air-tight container!
- Be super careful making this – the caramel mixture gets incredibly hot and will cause a nasty burn so wear oven gloves when mixing in the Bicarbonate of Soda & Pouring into the tray.
- Try and mix the Bicarbonate in quickly as the less you mix it the bigger the bubbles will be in the Honeycomb.
- The Lighter in colour the Caramel is the sweeter it will taste, the darker the Caramel the more bitter it will taste.
Meet the Author
My name is Georgie and I LOVE all things food. It marks most occasions and life events in some way for me – family celebrations where a bake off will almost certainly be on the cards, travelling the world to seek out culinary sensational overloads, a night out being wined & dined or just being in my kitchen; my favourite place at home and working those creative muscles.Learn more
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