The most decadent and boozy chocolate mousse ever
Prep time: 25 mins | Cook time: 10 mins | Chill time: 1–4 hours | Serves: 4
4 free range large egg yolks
50g castor sugar
200g chocolate, chopped (you can use light or dark)
A pinch of salt
2 free range egg whites
2 Tbsp of your favourite liqueur, optional
Extra chocolate, white or dark, for grated garnishing
1. Beat the cream until soft peaks form and set aside.
2. In a heat-proof, glass bowl, beat the egg yolks and castor sugar over a pot of simmering water with a whisk, until the mixture is thick and glossy (about 5 minutes or so).
3. Pop the chocolate in the microwave for 20 seconds at a time, stirring in between until the chocolate has completely melted.
4. Add the salt to the melted chocolate and fold it into the hot, egg yolk mixture. Set it aside to cool slightly. If you’re hosting an adults only affair, give your chocolate mousse a bit of a kick by adding 2 tablespoons of your favourite liqueur – and if your mother-in-law is coming over, feel free to add as much as necessary.
5. In another bowl, beat the two egg whites until stiff. A hand blender works best for this.
6. Fold the cream into the egg white mixture, then fold the chocolate and egg yolks into the fluffy whites and cream mixture.
7. Pour your delicious mousse into either one large or several smaller serving dishes and pop them into the fridge to set. If it’s in smaller dishes it should take about an hour and a bit to set, one larger dish can take about 4 hours. This also depends on the temperature of your fridge so allow enough time for this before serving.
When it’s time to eat, add a dollop of whipped cream when serving. Then grate some dark or white chocolate over it. But, to be completely honest, it’s perfect without the extra cream too.