We were out to dinner with friends last week and when the dessert options were presented, I couldn’t resist the chocolate mousse with fresh cream and berries.
There’s something very enticing about chocolate mousse. It’s simple but elegant; rich and velvety, yet somehow light. And the best bit, it’s one of those incredibly decadent desserts that is surprisingly easy to make.
Years ago, my friend Lise gave me her recipe. I don’t tend to experiment with the recipe as much as she does, in terms of adding liqueurs and marbling dark and white chocolates, but have had great success by keeping it simple.
200g dark chocolate, I use Green & Black’s organic (at least 70 per cent cocoa)
250ml cream, suitable for whipping
¼ cup caster sugar
3 eggs
Method:
Whip the cream into soft peaks and set aside.
Break up the chocolate and melt slowly in a double-boiler. Put aside to cool.
Combine the eggs and sugar, and mix on high with electric beaters for about five minutes or until the mixture is pale in colour and has increased in volume.
With a metal spoon, fold the melted chocolate into the egg mixture. Whip it with a metal fork until well combined.
Fold in the whipped cream and mix thoroughly.
Put this in a glass serving bowl (or martini glasses for individual desserts) and cover with cling wrap. Refrigerate for at least three hours.
When ready to serve, add a dollop of cream to the top and cover with grated chocolate, chopped nuts or fresh berries. Mmmmm, so good…