Foolproof Rich Chocolate Mousse is intensely chocolatey, fluffy and decadently delicious! Made with just 4 ingredients your guests will never know how easy this was to make!
Foolproof Rich Chocolate Mouse is for people who don’t have the careful hand and eye that Nigel Slater speaks about when making chocolate mousse. I don’t like recipes where there is a chance of failure, hence I factored in the failure. Yep, I go for seizing the chocolate mousse mixture at the beginning and then fix it with boiling water as if by magic!
So, there is no failure in this recipe as it is meant to be and the result is dark, rich, fluffy chocolate mousse that is a joy to eat! Great for Christmas, Valentines Day or any occasion, this chocolate mousse is bound to impress! (Just don’t tell your guests how easy it was to make – it’ll be our little secret)! If you have any questions do leave them in the comments but here are some I thought you might have.
What are the 4 ingredients in this Mousse recipe?
I use 70% dark chocolate, eggs, a little double cream and vanilla bean paste.
Why is there no sugar in this chocolate mousse recipe?
Instead of sugar I use vanilla bean paste which gives a very subtle sweetness to keep the intense dark chocolate flavour which contrasts beautifully with a serving of whipped cream. So this chocolate mousse is also great for people who are trying to cut down on their sugar intake!
Why should you cover the Chocolate Mousse in the fridge?
It’s best to cover the chocolate mousse as you don’t want it to absorb any smells from other food in your fridge. You also don’t want a dried out surface layer on the top of your mousse. If you’re serving the mousse after 2 hrs then I wouldn’t worry too much about covering as long as you don’t have any smelly foods in your fridge.
What should you cover the Chocolate Mousses with?
Please don’t use cling film as it just adds to the plastic pollution problem. I tend to cover most dishes in my fridge with a saucer or plate or you can use beeswax wraps to be environmentally friendly.
How far in advance can you make Chocolate Mousse?
Providing you cover it then 24 hrs maximum. This is a great dessert to make ahead for a dinner party.
Do you have to decorate the Chocolate Mousses?
If you want an even easier life just serve the mousses on their own and put a bowl of lightly whipped cream on the table along a few berries and or grated chocolate. That way people can serve and please themselves and you’ll have saved some precious time!
What’s the best way to grate chocolate?
I’ve found my vegetable peeler invaluable for this as it makes big attractive flakes of chocolate.
Is it important to use 70% dark chocolate in this mousse recipe?
For the best, most perfect dining experience, yes! But if it’s just a week night dessert for the family you’re looking for and you don’t have any 70% dark chocolate, then by all means use what you have. If you’re entertaining however, use the good stuff!
How do you make Foolproof Rich Chocolate Mousse?
Here’s a visual guide which shows you how easy it it to make! For bigger pictures just watch the video (if you had an ad blocker you’ll need to switch it off in order to see it).
What other delicious desserts can you make with dark chocolate?
I asked a few bloggers for their ideas and here are some their suggestions along with mine:
I do hope you make my mousse as I’m sure you’ll love it! Do share with me @FabFood4All on social media or leave a comment, I love getting your feedback.
Do pin for later!
Foolproof Rich Chocolate Mousse
- Wooden spoon
- 2 Large bowls
- Large metal spoon
- 4 glass goblets/ramekins/dishes
- Electric whisk
- Manual whisk
- 150 g 70% dark chocolate
- 3 large eggs
- 3 tbsp double cream (or whipping cream) heavy cream
- 1 tsp vanilla bean paste
- Decoration optional
- lightly whipped double cream (or whipping cream)
- strawberries or other berries
- grated dark chocolate
- Start by breaking up the chocolate and place in a heatproof bowl over a pan of barely simmering water in order to melt it. (Do not let the bowl touch the water).
- Use a wooden spoon to push the solid chocolate into the melted chocolate and remove from the heat just before the last of the chocolate has melted, then stir until fully melted. (Never over heat chocolate or it will cease).
- Separate the egg yolks from the whites.
- Put the minimum amount of water in your kettle and boil.
- Using a wooden spoon mix the egg yolks into the chocolate mixture one at a time (the mixture will thicken).
- Then stir in the 3 tbsp of double (heavy) cream and 1 tsp vanilla bean paste.
- Whisk in 5 tbsp of freshly boiled water until loose and glossy (the heat is needed to melt the now stiff partially cooled mixture).
- Whisk the egg whites until just stiff peaks can be formed but don’t over whisk or mixture will go dry.
- Stir a large metal spoon of whisked egg white into the chocolate mixture to loosen it.
- Then fold in the rest of the egg white until no solid egg white shows. (Don’t overdo this as you want to retain as much air as possible to achieve a fluffy mousse).
- Spoon the mixture into 4 serving dishes (glasses, ramekins), cover and chill for 2 hrs.
- Once the chocolate mousses have set you can either spoon or pipe on some whipped double cream, decorate with strawberries or berries of your choice and or grated chocolate.
- Consume within 24 hrs.