Rich chocolate mousse
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Raymond Blanc shares his kitchen secrets, revealing how to make his decadent recipe for chocolate mousse.
Ingredients
170g/6oz dark chocolate
4 free-range eggs, separated
shot of liqueur, such as Cointreau or amaretto
To decorate
whipped cream, to decorate
grated chocolate
Preparation method
Place the chocolate into a heatproof bowl over a pan of simmering water and melt it, taking care not to let the chocolate over heat.
Meanwhile, whisk the egg whites until they form soft peaks.
Stir the liqueur into the beaten egg yolks and add to the melted chocolate.
Pour the chocolate mixture into the egg whites and gently fold together.

There is an amazing chocolate mousse from Costco that comes in a powder! Just whip it up!! It is AMAZING!!

I used to make a commercial quantity every week in my cafe, I will have to dig out the recipe and have a go! If I get the quantities sorted I will share it for sure!

I’d love a choc mousse recipe without cream…Does it exist?

This one by Nigella Lawson. It’s perfect!!

Ingredients
100 grams dark chocolate (chopped coarsely)
1 medium egg (separated)
125 ml cream
2 teaspoons caster sugar

Method

Melt chocolate in a double boiler and let cool.
Transfer chocolate to medium bowl; quickly whisk in egg yolk and cream, whisking until smooth.
Place egg white in small bowl; beat until soft peaks form. Add sugar; beat until dissolved.
Gently fold egg white mixture into chocolate mixture using spatula.
Pour mousse into two 1-cup (250ml) glasses.
Refrigerate overnight.Serve topped with extra grated chocolate, if desired.

I use this one for Christmas
easy and yum

Chocolate mousse recipe
Serving Size:
8

Category:
Chocolate, Dessert, Fridge baking

Prep Time:
10 mins + 3 hours refrigeration

Cook Time:
5 mins

Special Info:
Gluten free, Nut free

Ingredients:
200g good quality dark chocolate
50g butter
4 eggs, separated
1 cup (250ml) cream
2 tbsp caster sugar
Method:
Melt chocolate and butter in a heatproof bowl over a simmering saucepan of water or in the microwave. Stir until all melted and smooth. Set aside.

Whip the cream until soft peaks form.

In a separate bowl, whisk the egg whites until soft peaks form, then sprinkle on caster sugar and whisk until mixture is thick and the sugar has dissolved.

Stir the egg yolks into the chocolate mixture, then fold through the cream and then the whipped egg whites.

Spoon into one large glass bowl, or individual small bowls, cups or glasses!

Refrigerate for at least three hours.

Add a few raspberries for extra deliciousness.