Chocolate Mousse

Name: Chocolate Mousse
Cuisine: British
Ingredients: 250 g good-quality dark chocolate, about 70% cocoa solids, broken into small pieces; 250 g good-quality dark chocolate, about 70% cocoa solids, broken into small pieces; 6 very fresh free-range medium eggs, separated, plus 3 extra egg whites; 50 g unsalted butter, softened; chocolate curls (shaved from a block of chocolate with a peeler) to finish; chocolate curls (shaved from a block of chocolate with a peeler) to finish; 6 very fresh free-range medium eggs, separated, plus 3 extra egg whites; 40 g caster sugar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

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

250 g good-quality dark chocolate, about 70% cocoa solids, broken into small pieces
50 g unsalted butter, softened

Europe
United Kingdom
Dessert
Vegetarian
Gluten-free
Autumn
Winter
Spring

Method

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.

In a clean, grease-free bowl, whisk the egg whites until frothy but not stiff, using a mixer or an electric whi