I don’t know about you, but if chocolate is not a subject of your dreams then what sad dreams are you dreaming?
This is one of those desserts for chocolate lovers. It packs a real chocolate hit, let me tell you (thanks to a few sneaky chocolate-enhancing ingredients). In fact its been called “a bit too chocolatey” (gasp) by my all-things-sweet-averse husband. I have, however, confirmed that no such thing exists.
What I really love about this dessert is it’s easy to whip up if you’re entertaining (and have the foresight to make dessert a night in advance) and it’s a chocolate crowd-pleaser. I like to serve it with fresh berries and a dollop of whipped cream or mascarpone to contrast with the decadent dark chocolate splendour. If you’re looking for something a bit lighter, feel free to substitute for a lower percentage (but still good quality) chocolate.
Decadent Dark Chocolate Mousse
Ingredients
- 1 cup fresh cream cold
- 4 egg yolks
- 2 egg whites
- 1 shot espresso (40ml)
- 3 tbsp icing sugar keep 1 tbsp aside for the whipped cream
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 100 g good quality dark chocolate, chopped I use Lindt 70%
Instructions
- In a chilled bowl, whip the cream to soft peaks. Cover and refrigerate until needed.
- Place chopped chocolate in a heat-proof bowl and melt over a pot of simmering water. Set aside.
- Place egg yolks, 2 tablespoons icing sugar, vanilla, salt and espresso in a heat-proof bowl and whisk to combine. Then place bowl over the pot of simmering water and whisk until light and frothy (approx 5 mins). Remove from the heat and whisk with a handheld blender until doubled in volume.
- Mix melted chocolate into egg yolk mixture.
- Beat the egg whites with the remaining 1 tablespoon icing sugar to soft peaks.
- Gently fold the egg whites into the cream. (Again gently) fold in the chocolate mixture one third at a time. Place into serving vessel of choice and refrigerate for 3 hours or overnight.
- Suggestion: Serve with fresh berries and a dollop of whipped cream.
