French-style chocolate mousse
We’ve garnished our chocolate mousse with honeycomb and pistachios, but there are lots of possibilities for flavouring and topping this French-style chocolate mousse, which is aerated with egg whites.
Ingredients
Metric
Imperial
- 200g of dark chocolate, chopped
- 100g of milk chocolate, chopped
- 50g of unsalted butter, at room temperature
- 2 eggs, at room temperature, yolks and whites separated
- 40g of caster sugar
- 4 large egg whites, at room temperature
- 1/4 tsp lemon juice
- 1 pinch of salt
Method
Melt the two chocolates and butter together gently in a bain marie
- 200g of dark chocolate, chopped
- 100g of milk chocolate, chopped
- 50g of unsalted butter, at room temperature
In a bowl, whisk together the egg yolks and sugar until they look pale and foamy and the mixture forms a ribbon when lifted
- 2 eggs, at room temperature, yolks and whites separated
- 40g of caster sugar
On medium speed, whisk the 6 egg whites together in a bowl with the lemon juice and salt until they are ‘barely soft peaks’ - the lemon juice helps stabilise the egg whites
- 2 eggs, at room temperature, yolks and whites separated
- 4 large egg whites, at room temperature
- 1/4 tsp lemon juice
- 1 pinch of salt
Pour the melted chocolate mixture into the egg yolks and sugar and whisk to combine
Fold the whipped egg whites into the mixture in 3 additions, making sure not to over mix
Divide into 4-6 serving dishes (depending on size), cover and refrigerate for at least 4 hours but ideally overnight
Remove from the fridge 30 minutes before serving
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