Georgie At Home
Dessert, Food, Quick

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.

Ingredients;

Method;

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!

Tips;

This Chocolate Mousse is also amazing served in a large dish poured over a crushed buttery Hob Nob biscuit base!

Home-made Honeycomb

Ingredients;

Method;

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!

Tips;

Related posts

Rigatoni con Ragù alla Bolognese

georgieathome
4 years ago

American Style Double Chocolate Muffins

georgieathome
4 years ago

Smashed Avocado & Feta Sunrise

georgieathome
4 years ago
Exit mobile version