Chocolate Mousse Recipe
A timeless classic – Mousse, or “foam” in French, is believed to have first been served at a restaurant in Paris in the 1920s, while others claim that it was invented by Louis XV’s personal chef in the 18th century. Ours has been on the menu since day one, and now you can make it at home…
120g 70% Chocolate
90g Egg yolk, pasteurised
225g Egg white, pasteurised
1. With an electric mixer, whisk the egg yolks and 30g of sugar until light and fluffy, for about 15 minutes, and set aside.
2. While the yolks and the sugar are mixing, melt the chocolate in a bowl over a pan of simmering water and leave to one side.
3. Then in a separate bowl, whisk the egg whites and the remaining 45g of sugar to a stiff meringue.
4. Fold the yolks into the warm chocolate, mixing well, to ensure there are no lumps.
5. Then add a quarter of the meringue to the chocolate and mix. Gently fold the remaining meringue into the mixture, being sure to keep as much air in the mousse as possible.
6. Pour into serving dishes and refrigerate for at least 30 minutes. When ready to serve garnish with grated chocolate.