- 300g good-quality dark chocolate, roughly chopped
- 3 eggs
- 1/4 cup (55g) caster sugar
- 1 tbs good-quality cocoa powder, sifted
- 300ml thickened cream, plus extra whipped cream to serve
- Grated chocolate, to serve
It's always a wonder to me that no matter what kind of day you have you can always beat chocolate, cream and eggs for the best comfort food possible!! This I have done and I know whole heartedly I will never look for another mousse recipe as I think I have found the easiest most delightful dessert around. No fuss just pure eating pleasure!!
- Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
- Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
- In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.
Add your favourite spirit. To keep it French, go for Cognac (or another quality brandy) or Grand Marnier, adding 1 tablespoon to the melting chocolate. For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts. Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting. For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).
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