Chocolat Mousse
Prep Time: 45 minutes
Resting Time: 2 hours
Cook Time: 35 minutes
Ingredients for the Pastry Cream:
3 free range egg yolks
2 ounces sugar
1 ounce cornflour (cornstarch)
250 millilitres whole milk
To make the Chocolate Meringue:
- 3 free-range egg whites
- 2 ounces icing sugar
- 2 drops of lemon juice
- Pinch of salt
- 5 and 1/2 ounces of dark chocolate, finely chopped
- 200 millilitres of whipping cream
- 2 Tbsps of soft butter
- 2 ounces of cocoa nibs
Whisk the egg yolks with the sugar until pale and thick, and then whisk in the cornstarch.
Add the cocoa powder to the milk and bring to a boil; switch off the heat. Pour the milk in a slow
stream onto the egg mixture, whisking vigorously all the time. (Pour
slowly to avoid scrambling the eggs.) Return the mixture to a clean pot
over a medium heat and whisk continuously. Make sure to scrape the sides
and the bottom, otherwise it will burn. The cream will start to
thicken. Once it releases a bubble or two, take it off the heat.
Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.
Directions for the meringue:
Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice, and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
Melt the chocolate in the microwave on a low heat setting. Whip the cream until soft peaks form when the whisk is removed.
Directions for the mousse:
Beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs and whipped cream if you wish. The mousse is best eaten the same day and should not be kept for more than 2 days.
Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly onto the cream) and refrigerate for at least an hour before using.
Directions for the meringue:
Put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice, and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
Melt the chocolate in the microwave on a low heat setting. Whip the cream until soft peaks form when the whisk is removed.
Directions for the mousse:
Beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, and then gently fold in the rest followed by the whipped cream.
To serve, brush 4 to 6 glasses or ramekins with butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse among the glasses and chill for at least an hour, but ideally 4 hours. Serve chilled, sprinkled with cocoa nibs and whipped cream if you wish. The mousse is best eaten the same day and should not be kept for more than 2 days.
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