I decided a few weeks ago that it had been far too long since I’d tried to make a great chocolate mousse (and failed miserably). Some Googling a few days ago led me to Gourmantine The Blog, and specifically, this post on the best chocolate mousse recipes.
I was intrigued by the ‘winning’ recipe by pastry chef David Lebovitz – especially because it didn’t call for the traditional heavy cream – so I grabbed a screenshot and whipped it up this afternoon.
I followed the recipe as written, though the yolk really didn’t want to be ‘whisked’ into the chocolate, so I just stirred vigorously. I also might have over stiffened the whites slightly. I used sea salt.
A recipe in pictures (with commentary):
I used a mixture of these three chocolates by Cacao Barry to make up the 200g. The resulting mousse was quite dark, so I could have used slightly less of the Tanzanie (75%).
Melted chocolate mixed with the yolks.
‘Stiff peak’ egg whites. Remember to bring your eggs to room temp before whipping. I think these might be slightly over whipped.
I managed to get chocolate everywhere, of course and always.
The recipe made six mousses that perfectly filled my six glass ramekins.
Beauty shot, pre-refrigeration.
After three hours of chill time. Dense but fluffy. Creamy and rich. Almost too dark (my fault). I would suggest serving the mousse with a dollop of whipped cream or some fresh berries for balance.
I highly recommend giving this recipe a try. It’s brilliant.
