Another chocolate post for a chocolate blog… Ironic or ingenious? I like to go with ingenious! I’ve been doing quite a bit of baking actually, as mum and dad were in the U.S. and at the moment I’ve had to move back in with them, so I have definitely been making the most of having the kitchen all to myself! Actually the day after they went away, my sister asked me: so what are you going to bake me this week? Straight to the point she is! Unfortunately for her, this recipe was actually for me and a friend as it was the first time that we were having dinner at her new house! It was pretty exciting, she’s the second of my friends to buy a house and I was so happy for her because she’s been wanting her own house for aaaaages! Sometimes I feel like I should be into all that settling down and buying house mood, and then I find photos like this…
Well, I think I’ll always be a child at heart! I think that wanting to make this recipe comes from that place too, as I remember mum often making mousse for special occasions growing up. This particular recipe however, is from a friend and former colleague at CBRE, where I used to work. She made this for a bake-off competition (unfortunately I didn’t win that one, but I did win the latest one at my current work!) and it was amazing so of course I had to ask her for the recipe. I’ve made this a few times now, and each time it’s turned out just as well, so chocolatey and rich and decadent. Definitely not a mousse for the faint-hearted! I’m sharing this here with her permission, so I hope you enjoy this as much as I have and happy baking.
Rich Chocolate Mousse
500g dark chocolate (I used Whittaker’s 50% Bittersweet)
1/2 cup caster sugar
2 cups cream
- Melt the chocolate completely, either in a double boiler (or bowl set over a pot of simmering water) or carefully in the microwave, make sure you turn down the power.
- In a large bowl and using an electric beater (or in a stand mixer), beat together the eggs and caster sugar until doubled in volume and pale and fluffy.
- Once the chocolate has cooled, gently fold it into the egg mixture slowly, using a slotted metal spoon (or a rubber spatula at a pinch).
- In a medium sized bowl and using an electric beater, or whisk if you have mad beating skills, beat the cream until it forms stiff peaks.
- Mix a third of the cream into the egg and chocolate mixture to lighten it, then gently but quickly fold in the rest of the cream, using the slotted metal spoon.
- Once the cream is completely combined into the mixture, cover the bowl with plastic wrap and leave in the fridge to set for at least 2-3 hours or overnight.