This is the French chocolate mousse recipe for all chocoholics! The ultimate chocolate mousse, easy to prepare ahead, rich and deliciously divine. Try and buy the darkest chocolate you can to get the most intense chocolate flavour.
8oz dark chocolate broken into small pieces
2 tbsp either orange liqueur or brandy
2 tbsp unsalted butter
4 eggs, separated
6 tbsp double cream
3 tbsp fine sugar
4 tbsp water
1/4 tsp cream of tartar
You can decorate your mousse with your favourite pleasure - this could be crème fraiche or sour cream, fresh thick cream and then you can finish off with some chocolate curls. It is entirely up to you but it is just as good served on it's own.
Prepare a pan of hot water, simmering slowly.
Place the chocolate and water in a heat proof dish.
Place the dish in the pan of hot water and allow the chocolate to melt slowly.
Remove the dish from the pan and whisk in the liqueur or brandy with the butter.
Beat the egg yolks(you can use an electric mixer here)for a few minutes until they are thick and creamy.
Now beat the egg mixture into the chocolate and blend well.
Whisk the cream until it forms peaks.
Stir about a spoonful into the chocolate mixture until blended in well, then blend in the remainder of the cream.
It is now time to whisk the egg whites - make sure the bowl is grease-free! Whisk for about half a minute until frothy.
Whisk in the cream of tartar.
Continue whisking until they form peaks.
Sprinkle in the sugar and continue whisking until stiff and glossy.
Now stir a few spoonfuls of the egg whites into the chocolate mixture. Stir in the remainder and blend slowly.
Spoon into individual dishes or one larger dish.
It is important to chill the mousse for about 2 hours until set.
Decorate with a little crème fraiche or cream and chocolate curls.
So delicious for all chocolate lovers and so easy to make. If you are planning an easy dessert then this French chocolate mousse recipe is sheer joy!
Try to buy the best quality dark chocolate you can afford for this chocolate mousse recipe as the resulting taste of the mousse depends on this.