Chocolate mousse

Chocolate mousse

By
From
Hix Oyster & Chop House
Serves
4-6
Photographer
Jason Lowe

Of all the chocolate mousse recipes that I’ve used over the years, this one is the simplest and yields the best results by far. It’s wonderfully indulgent and comforting.

Ingredients

Quantity Ingredient
250g good-quality dark chocolate, broken into small pieces, about 70% cocoa solids
50g unsalted butter, softened
6 very fresh free-range medium eggs, separated, plus 3 extra egg whites
40g caster sugar
chocolate curls, to finish

Method

  1. Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring every so often and making sure the bowl isn’t touching the water. Remove from the heat and beat in the butter, using a whisk or spoon, until smooth. Beat the egg yolks in another bowl and set aside.
  2. In a clean, grease-free bowl, whisk the egg whites until frothy but not stiff, using a mixer or an electric whisk on a medium-high speed. Add half the sugar and continue whisking on a low setting until stiff. Add the rest of the sugar and whisk until the egg whites stiffen up further. Now fold in the beaten egg yolks using a metal spoon.
  3. Carefully stir half of this into the chocolate mixture, using a whisk, then fold in the rest with a large spoon until evenly combined. Pour into a large serving dish and leave to set for a couple of hours, or overnight.
  4. To serve, scoop a portion of mousse onto each serving plate and finish with chocolate curls.
Tags:
Hix Oyster & Chop House
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