I have a confession to make: I LOVE Chocolate Mousse! It’s my favorite dessert and I have tried every imaginable recipe, from healthy ones with Tofu to rich and sweet ones with ingredients like marshmallows and custard. My all time favorite Chocolate Mousse recipe just has to be from The Cook’s Companion by Stephanie Alexander. I have made this recipe countless times, and on each occasion enjoyed delicious results.
With my recent self imposed sugar ban, I have tried a couple of different recipes but none have come close to my old favorite Stephanie Alexander Recipe – which is simply a combination of eggs, chocolate, sugar and butter. So, as a special treat I decided to whip up a batch, without any added sugar because I feel there is already enough sugar in the chocolate.
I used organic dark cooking chocolate, so feel that although there is sugar in the chocolate it’s organic (so, no nasties!) and for a treat once every few months I believe that’s ok. After all, this is my favorite, most craved dessert of all time and I feel indulging once every now and then helps keep me sane!
As far as the melting of the Chocolate and Butter – I am a little unorthodox in that I melt them together in a saucepan. I find this method works for me, but if you’d prefer you can melt yours using the double boiler method or in the microwave. In the past I used to melt the ingredients in the microwave, but as I recently got rid of my microwave, that’s no longer an option!
This chocolate mousse is incredibly rich so even the smallest of portions will provide a massive, indulgent chocolate hit!
Dark Chocolate Mousse
Adapted from: The Cook’s Companion by Stephanie Alexander
200g Cooking Chocolate (I used Organic & Dark)
50g Unsalted Butter, Chopped
4 Eggs, Separated
1. Melt the chocolate and butter together in a saucepan over a low heat on the stove top. (you could also melt the chocolate in a double boiler or microwave if you prefer)
2. Once melted, allow the chocolate to cool a little then beat the egg yolks through, one at a time, until smooth.
3. Beat the egg whites until thick and satiny.
4. Gently fold the beaten egg whites through the chocolate and egg mixture until combined.
5. Pour the chocolate mousse into a serving dish and refrigerate for a couple of hours until set.
Serves 6 (it’s incredibly rich so I easily got 6 adult portions from this Chocolate Mousse)
A word of warning: as this recipe contains raw eggs, avoid serving it to pregnant women, young children or those with weak immune systems.
Chocolate Mousse is my all time favorite dessert! I’d love to hear from you – what’s your favorite dessert?
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