This mousse uses chocolate, whipping cream and sugar, with no raw eggs. The cream must have enough fat to whip: ordinary single cream will not give the same result. The chocolate you choose also affects the final texture.
6 small portions. About 20 minutes preparation, plus 4 hours chilling.
Ingredients
- 200 g dark chocolate, around 50–60% cocoa, chopped
- 300 ml chilled whipping cream with at least 35% fat, or double cream
- 40 g caster sugar
Method
- Melt the chocolate in a dry bowl over gently simmering water, keeping the bowl clear of the water and preventing steam from entering it. Remove from the heat and let it cool slightly, stirring occasionally. It should remain fluid but no longer be hot.
- Whip the chilled cream with the sugar to soft peaks: the tip should bend when the whisk is lifted. Stop before it becomes grainy or turns into butter.
- Stir about one third of the whipped cream into the lukewarm chocolate to lighten it. Then fold in the rest in two additions using a spatula. Do not pour hot chocolate straight over all the whipped cream.
- Divide between six small glasses. Cover and refrigerate for at least 4 hours before serving. The mousse should set softly while retaining a creamy texture.
Avoiding lumps
Chocolate that is too cool can harden into tiny pieces against cold cream; hot chocolate melts the foam. Use it while lukewarm and still fluid. If it becomes a hard paste before folding, chilling will not remove the lumps.
Substitutions that need different proportions
White chocolate, cocoa powder and compound coatings are not direct substitutes for the 200 g chocolate in this recipe. A dairy-free version would require suitable chocolate and cream and a reassessment of the proportions.
Storage
Keep covered in the fridge at 0–5°C and eat within 48 hours. Cool cooked food promptly and refrigerate within 2 hours, using shallow containers where needed. Mixing leftovers with new ingredients does not restart their storage time. Also follow any shorter use-by instructions on the packaging.
Storage guidance: Food Standards Agency.
Frequently asked questions
Will single cream whip?
Ordinary low-fat cream generally will not hold peaks. Use the stated whipping cream with at least 35% fat, or double cream.
